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Victoria's Cucumber Salad

Victoria's Cucumber Salad

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  • Ready In


This easy cucumber salad lets you turn your cucumbers into an instant side dish! A light seasoning of salt pepper and garlic powder and some mayonnaise is all you need.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet


  1. Place the cucumber slices into a large bowl. Season with salt, pepper and garlic powder. Stir in mayonnaise until coated. Refrigerate for 20 minutes before serving.
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I did not care for this salad as written, but I liked the simple ingredients. Cut the pepper WAY down and the garlic powder WAY up. The salt and mayo proportions seemed fine. Everyone's taste is different, but I was even afraid to switch the pepper and garlic proportions, thinking it was mistyped. Just make to your own taste!


I thought this was pretty good. The mayo was a nice twist, as I would normally opt for sour cream. I've made this twice. The first time I followed the recipe exactly as written, the second time I used white vingear in place of the mayo, although I used only 1/4 cup. Vinegar and cucumbers seem to compliment each other perfectly, and with the addition of the salt, pepper and garlic powder, was just yum! I'll be making this recipe again...both ways.

Tami F

Used a touch of powdered ranch dressing mix and added one small very thinly sliced red onion. Let it sit at least an hour, and make sure to peel the cukes if you want a truly creamy cucumber salad (I didn't the first time, but I will next time!). Thanks for the recipe!