Fit a mandolin with a serrated blade. Use the mandolin to slice the cucumbers as thin as possible. Or, hand-cut the cucumbers into very thin slices.
Place cucumbers in a large glass bowl with a fitted lid. Set aside.
Make the Cajun cucumber marinade by whisking all of the marinade ingredients together in a large bowl. (You may want to wait to season the cucumber salad with the salt, black pepper, and cayenne pepper right before you serve it.)
Pour the marinade over the cucumbers. Use large salad spoons, or your hands, to fully incorporate the marinade into the cucumbers.
Refrigerate for 24 hours before serving.
PLEASE only slice the cucumbers paper thin with the skin-on if you are going to serve and eat the whole thing at one time. It makes a stunning presentation this way. BUT, the more the cucumbers sit in the fridge in the dressing, the more the flesh will peel away from the skin.This is a safety (choking) hazard. So, please peel the cucumbers for meal planning or premeditated leftovers.