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Slice off the ends of the cucumbers and peel them.
Cut them into thin rounds and place them in a large bowl.
Then blot them with a paper towel to remove extra water (this helps keep the cucumber salad crunchy).
Dice the shallots and dill and add them to the bowl.
In a small bowl make the dressing by whisking together the rice vinegar, olive oil, salt, and pepper.
Pour the dressing over the cucumber salad and toss to coat.
Season with more salt to taste if needed.
Serve right away or within a few hours, chilled.