Creamy Asian Cucumber Salad Bowl
A refreshing and creamy salad featuring fresh cucumbers and a tangy dressing, perfect for a light lunch or as a vibrant side dish.
Ingredients
Salad Ingredients
- 2 large cucumbers Choose firm, fresh cucumbers for best texture.
- 1 cup plain yogurt (Greek or regular) Can substitute with coconut yogurt for a dairy-free option.
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sugar Adjust to taste; add more for sweetness.
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, finely sliced
- 1 tablespoon sesame seeds
- to taste Salt and pepper
- Optional: fresh herbs (like cilantro or mint)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Wash and peel the cucumbers if you prefer a less bitter taste, then slice them thinly.
- In a mixing bowl, combine the yogurt, rice vinegar, sesame oil, soy sauce, sugar, minced garlic, and grated ginger. Whisk until smooth.
- Add a pinch of salt and pepper to the dressing, adjusting to taste.
- Toss the sliced cucumbers in the dressing, ensuring they are well coated.
- Gently fold in the sliced green onions and sesame seeds.
- Allow the salad to sit for about 10 to 15 minutes at room temperature to enhance the flavors.
- Give it a final toss before serving.
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Notes
For the best texture, use firm cucumbers. You can experiment with the yogurt base and add extra crunch with bell peppers or radishes. If you enjoy heat, add red pepper flakes or sliced chili. Store leftovers in an airtight container in the fridge for up to 1-2 days, preferably keeping the dressing separate.