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Wash the cucumber thoroughly. Using a vegetable peeler, partially peel the cucumber by making alternating peeled and unpeeled strips along its length. This creates a striped effect and adds visual appeal.

On a cutting board, thinly slice the partially peeled cucumber into uniform rounds, about 1/8-inch thick. Place the sliced cucumbers into a clear plastic container with a tight-fitting lid.

In a small bowl, whisk together the minced garlic, white vinegar, honey, red pepper flakes, and salt until well combined.

Pour the dressing mixture over the sliced cucumbers in the plastic container. Secure the lid tightly.

Shake the container vigorously for 30 seconds to 1 minute, ensuring all the cucumber slices are thoroughly coated with the dressing. This method helps to evenly distribute the flavors and slightly tenderize the cucumbers.

For best results, refrigerate the salad for at least 5-10 minutes before serving to allow the flavors to meld and the cucumbers to chill. Serve cold.


Wash the cucumber thoroughly. Using a vegetable peeler, partially peel the cucumber by making alternating peeled and unpeeled strips along its length. This creates a striped effect and adds visual appeal.

On a cutting board, thinly slice the partially peeled cucumber into uniform rounds, about 1/8-inch thick. Place the sliced cucumbers into a clear plastic container with a tight-fitting lid.

In a small bowl, whisk together the minced garlic, white vinegar, honey, red pepper flakes, and salt until well combined.

Pour the dressing mixture over the sliced cucumbers in the plastic container. Secure the lid tightly.

Shake the container vigorously for 30 seconds to 1 minute, ensuring all the cucumber slices are thoroughly coated with the dressing. This method helps to evenly distribute the flavors and slightly tenderize the cucumbers.

For best results, refrigerate the salad for at least 5-10 minutes before serving to allow the flavors to meld and the cucumbers to chill. Serve cold.
