Creamy Asian Cucumber Salad Bowl (Printable)
Crisp cucumbers and vibrant vegetables in a creamy sesame dressing, ready in just 15 minutes for a refreshing light meal or side.
# What You 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)
16 - Salt and pepper to taste
→ Garnish
17 - 2 tablespoons toasted sesame seeds
18 - 2 tablespoons chopped fresh cilantro
# How-To:
01 - Combine cucumbers, carrot, bell pepper, radishes, scallions, and red cabbage in a large mixing bowl.
02 - Whisk together 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 dressing over vegetables and toss gently to coat evenly.
04 - Divide salad into serving bowls and sprinkle with toasted sesame seeds and fresh cilantro.
# Expert Advice:
01 -
- The creamy sesame dressing clings to every crunchy bite, creating that perfect contrast between cool vegetables and rich coating
- It comes together in literally 15 minutes but tastes like something youd order at a restaurant
02 -
- The longer this sits, the more the vegetables release water and thin out the dressing, so toss right before serving for the creamiest texture
- If you do need to make it ahead, keep the dressing separate and toss everything together just before eating
03 -
- If you only have regular cucumbers, peel them partially in stripes to remove some of the tough skin
- The dressing keeps for a week in the fridge and is incredible on grain bowls too