Creamy Asian Cucumber Salad Bowl (Printable)
Refreshing crisp cucumbers and vegetables in a creamy sesame dressing, perfect for light meals.
# What You’ll Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 1 medium carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 4 radishes, thinly sliced
05 - 2 scallions, thinly sliced
06 - 1 cup shredded red cabbage
→ Dressing
07 - 3 tablespoons mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 2 teaspoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 teaspoon honey
13 - 1 teaspoon freshly grated ginger
14 - 1 clove garlic, minced
15 - 1 teaspoon sriracha (optional, for spice)
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 tablespoons chopped fresh cilantro
# How To Make It:
01 - Combine the cucumbers, carrot, bell pepper, radishes, scallions, and red cabbage in a large bowl.
02 - Whisk together the mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until smooth and creamy. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Divide the salad into serving bowls.
05 - Sprinkle with toasted sesame seeds and cilantro before serving. For optimal freshness, serve chilled.
# Expert Tips:
01 -
- The creamy dressing hits that perfect spot between rich and refreshing
- It comes together so fast you can make it while guests are already arriving
02 -
- English cucumbers really do make a difference here, regular cucumbers have thick bitter skin and watery seeds
- The salad needs at least 10 minutes to marinate, otherwise the dressing just slides right off the vegetables
03 -
- Use a vegetable peeler to make quick work of the cucumber and carrot ribbons
- If the dressing seems too thick, add a teaspoon of water at a time until its pourable