Mayo Cucumber Sandwich Dressing

This mayo cucumber dressing is lightly flavored, creamy and fresh. Perfect for sandwiches and burgers with bold and deep flavor.

This dressing only needs a few simple ingredients

Japanese cucumbers are the best type of cucumbers for this sauce. Both the skin and seeds are edible so you can chop it straight away (after a thorough wash of course) and mix it in with your favorite brand of mayonnaise together with the rest of the ingredients. If that is not available in your local grocery store, you can make use of a “regular” cucumber. Peel the skin off and deseed it before chopping.

And oh, don’t forget the minced garlic. It adds a little bit of zing to the sauce.

Don’t like soggy burgers? Spread the dressing on top of the lettuce instead of the bread. This prevents the bread from soaking up the dressing.

This dressing is best served fresh within the day of making it. Storing it for too long can make it watery from the cucumber juices.

The BBQ Chicken Burger I made recently really went well with this sauce. Just follow the link and make it! I promise they’re really good!

Print Recipe

Mayo Cucumber Sandwich Dressing

This mayonnaise-cucumber dressing is lightly flavored, creamy and fresh. Perfect for sandwiches and burgers with bold and deep flavor.

Keyword: sandwich dressing

Servings: 2 sandwiches

Author: Mella

Ingredients

• 3 tablespoons mayonnaise
• 1/4 cup Japanese cucumber* finely chopped
• 2 cloves garlic minced
• pinch salt and pepper
• 1/2 teaspoon white vinegar

Instructions

• Whisk the mayonnaise, cucumber, vinegar, minced garlic, salt, and pepper together in a small bowl.
• Cover and refrigerate for at least 30 minutes before serving.

Notes

• Spread the dressing on top of the lettuce instead of the bread. This prevents the bread from soaking up the dressing.
• This dressing is best served fresh within the day of making it. Storing it for too long can make it watery from the cucumber juices.
• *You can substitute Japanese cucumbers with regular cucumbers. Peel the skin off and deseed it before chopping.

Last Updated on March 29, 2019