First, use an English cucumber: Its skin is a bit thinner, making it easier to form the ridges, and they’re truly the perfect size for this hack. English cucumbers are substantial enough that they won’t get soggy as they sit in the dressing, yet thin enough that the flavors can permeate the produce.
I like to use a large fork and start by making a single pass, gently scoring the tines into the flesh. After the first pass, I make another in the already formed grooves; this ensures the ridges are deep enough to make an impact. I repeat this process all the way around the cucumber, then thinly slice it to reveal adorable, dainty flower-shaped cucumber slices.
My mom’s cucumber trick is an extra step, but it only takes about a minute. And, if you want to take your standard cucumber salad one step further, soak the slices in ice water for about 30 minutes for extra crispness.
