Description

Some dishes are just refreshing—crisp, creamy, and loaded with flavor in every bite. This creamy Asian cucumber salad bowl is exactly that kind of dish. It combines thinly sliced cucumbers with a rich sesame dressing that’s creamy, tangy, and just a little bit sweet. It’s the perfect side for grilled meats, stir-fried noodles, or even a light lunch all on its own.

Ingredients

Scale

For the Salad:

2 cups thinly sliced cucumber (Persian or English work best)
½ teaspoon salt
1 green onion, finely sliced
1 tablespoon sesame seeds (toasted, if possible)

For the Creamy Dressing:

2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon rice vinegar
1 teaspoon soy sauce or tamari
1 teaspoon sesame oil
½ teaspoon sugar or honey
Optional: ½ teaspoon chili oil or sriracha for heat

Instructions

Step 1: Prep the Cucumbers
Thinly slice the cucumbers using a mandoline or sharp knife. Sprinkle with salt and let them sit in a colander for 5–10 minutes to draw out excess water. Pat dry with paper towels to keep the salad from becoming watery.

Step 2: Mix the Dressing
In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, and chili oil or sriracha if using. Taste and adjust seasoning to your preference.

Step 3: Assemble the Salad
In a large bowl, combine the cucumbers, green onion, and sesame seeds. Pour the dressing over and toss gently to coat.

Step 4: Chill and Serve
Let the salad sit in the fridge for 10–15 minutes if you have time—it helps the flavors blend. Serve cold, either on its own or as part of a bowl with rice, noodles, or protein.

Notes

This salad is best eaten the day it’s made but will keep in the refrigerator for up to 2 days. For a dairy-free version, use a plant-based mayo. If using regular cucumbers, peel and remove seeds for best texture.

Nutrition

Calories: 130