Creamy Asian Cucumber Salad
A refreshing and zesty Creamy Asian Cucumber Salad, perfect as a side dish. Thinly sliced cucumbers are coated in a creamy, savory, and slightly spicy dressing, then chilled to meld all their delicious flavors.
Equipment
- Colander
- Medium Bowl
- Whisk
Ingredients
Main Ingredients
- 2 large English Cucumbers (or 3-4 smaller Persian cucumbers)
- 1/2 cup Plain Greek Yogurt (or mayonnaise, or a mix of both)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 teaspoon Granulated Sugar (or honey/maple syrup)
- 1 small clove Garlic minced
- 1/2 teaspoon Fresh Ginger grated (optional)
- 1/4 teaspoon Red Pepper Flakes (or to taste)
- 1/2 teaspoon Salt (plus more for salting cucumbers)
Garnish
- Black Sesame Seeds for garnish
- Fresh Cilantro for garnish
- Green Onions for garnish
Instructions
Prepare Cucumbers
- Wash and slice cucumbers thinly, then place them in a colander, sprinkle with about a teaspoon of salt, and let sit for 15-30 minutes to drain excess water.
- After salting, squeeze the cucumbers to remove liquid, rinse briefly under cold water to remove excess salt, and then squeeze dry again.
Make Dressing
- In a medium bowl, whisk together the Greek yogurt (or mayonnaise), rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger (if using), red pepper flakes, and 1/2 teaspoon of salt.
Combine and Chill
- Add the drained cucumbers to the dressing and gently toss until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, stir again and garnish with black sesame seeds, fresh cilantro, or chopped green onions.
Notes
For best results, make sure to thoroughly drain the cucumbers after salting to avoid a watery salad. Adjust the amount of red pepper flakes to your preferred level of spice. This salad is best served chilled and can be made a few hours in advance.