Go Back
+ servings
Chili Mayo Cucumber Salad

Chili Mayo Cucumber Salad

Course Salad
Cuisine American
Keyword cucumber salad with mayo
Prep Time 20 minutes
Draining time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 440kcal
Author Victor


  • 4 cups sliced cucumbers about 2 large or 4 medium cucumbers, sliced 3/8" thick
  • 1 red onion quartered and thinly sliced
  • 3/4 Tbsp sea salt
  • 1 cup mayonnaise
  • 2 Tbsp lemon juice
  • 1/2 tsp chili oil plus more to taste
  • 1 clove garlic pressed
  • 1 Tbsp fresh dill finely chopped; or 1 tsp dried dill
  • 1 Tbsp fresh cilantro finely chopped; or 1 tsp dried cilantro
  • 1 Tbsp fresh chives or green onion finely sliced;
  • 1 teaspoon ground black pepper
  • 1 Tbsp white sesame seeds
  • 1 Tbsp black sesame seeds


  • Mix cucumbers, red onion, and sea salt together in a bowl. Let sit for 15 minutes.
    Cucumbers mixed with onions and salt in a bowl.
  • Drain off the accumulated liquid, mix and let sit for 15 minutes more. Drain off the liquid again.
    Draining off cucumber juices.
  • In a large bowl, stir mayonnaise, lemon juice, chopped herbs, green onion, garlic, and black pepper together in a bowl until smooth.
  • Add the drained cucumbers, white sesame seeds and stir well to coat the cucumbers with the dressing.
    Mixing cucumbers with mayo and other ingredients.
  • Plate the salad in layers as shown on the picture. Garnish with black sesame seeds and whole dill and parsley or cilantro twigs.
    Plating cucumber and mayo salad.
  • Serve right away or cover the bowl with plastic wrap and refrigerate for several hours.


Calories: 440kcal | Carbohydrates: 8g | Protein: 2g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 796mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 1mg