Not so much a cut, but I find that if you are using cucumbers in a cucumber salad I prefer them de-seeded and ripped and smashed, then just sliced. This is true even of the smaller Persian or Japanese cucumbers. Cucumbers are too watery, and when just sliced, I don’t find any dressing or seasoning clings to it well. When it’s smashed, the rough cuts and edges pick up on tangy or savory dressings and sauces much better.
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