Spicy Chili Oil Cucumber Salad

Steps

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1. 1
   Trim both ends of the cucumbers and cut lengthwise into four equal quarters. Carefully scoop out the seed core down the center to reduce excess moisture.
   ≈0:08
2. 2
   Cut the prepared cucumber quarters into bite-sized pieces.
   ≈0:24
3. 3
   Place cucumber pieces in a bowl, add 1/3 teaspoon of salt, and let sit for about 20 minutes to draw out moisture. Stir gently halfway through to ensure even brining.
   ≈0:30
4. 4
   Gently squeeze out excess liquid from the cucumbers by hand until they reach a crisp texture.
   ≈0:44
5. 5
   Slice 1/4 onion thinly and add to the drained cucumbers.
   ≈0:53
6. 6
   In a small bowl, combine the seasoning: 1 teaspoon sugar, 1/4 teaspoon salt, 1/2 teaspoon minced garlic, 2 teaspoons white vinegar, and 3 teaspoons chili oil.
   ≈1:08
7. 7
   Stir the seasoning well until the sugar and salt completely dissolve.
   ≈1:23
8. 8
   Pour the seasoning over the cucumbers and toss thoroughly to coat evenly.
   ≈1:30
9. 9
   Finish with a light sprinkle of black pepper to enhance the aroma and spice.
   ≈1:43