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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice the cucumbers and red onion thinly and place in a bowl.
Add the minced garlic, olive oil, salt, black pepper, and optional chili flakes.
Toss everything together thoroughly until the cucumber is evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to come together.
Taste and adjust the seasoning if needed.
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For extra crunch, keep the cucumber chilled until just before mixing and serving.
Can I make this salad ahead of time?
Yes, but it's best to add the dressing just before serving to maintain the crunch of the cucumbers.
What can I substitute for red onion?
You can use shallots or white onion as a substitute for red onion.
Is there a way to make this salad spicier?
Increase the amount of chili flakes or add a dash of hot sauce for more heat.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I use another type of oil?
Yes, you can substitute olive oil with avocado oil or any light-tasting oil.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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