Creamy Asian Cucumber Bowl

Last summer my tiny apartment had no air conditioning, and somehow that made a cool cucumber salad feel like the most luxurious meal imaginable. I stumbled on this combination by accident when farmers market cucumbers were taking over my countertop. The creamy Asian dressing was a total experiment that I now make in triple batches.

My neighbor smelled the sesame oil through the open window and actually knocked on my door to ask what I was making. We ended up eating this on her fire escape with takeout dumplings and talking until sunset. Now its the dish I bring to every potluck because people literally hover around the bowl.

Ingredients

• 2 medium cucumbers: English or Persian cucumbers work beautifully here since they have thinner skins and fewer seeds
• 1 small carrot: The julienned pieces add this gorgeous orange contrast and satisfying crunch that holds up perfectly in the creamy dressing
• 1/2 red bell pepper: Thinly sliced gives you these jewel like strips that bring sweetness and incredible color to the bowl
• 2 green onions: Both the white and green parts add a mild onion bite that cuts through the rich dressing
• 1/2 cup edamame beans: Already cooked and shelled, these little green gems boost the protein and add the most satisfying pop
• 1 tablespoon fresh cilantro: Roughly chopped brings that bright herbal freshness that makes everything taste alive
• 3 tablespoons Greek yogurt: Use plain regular or dairy free yogurt for the creamiest base that tangs beautifully with the rice vinegar
• 1 tablespoon mayonnaise: Just enough to make the dressing feel luxurious and coat every single vegetable evenly
• 1 tablespoon rice vinegar: This is the secret to that perfect Asian restaurant acidity that cuts through all the creaminess
• 2 teaspoons soy sauce: Swap for tamari if you need gluten free but this adds the essential umami depth
• 1 teaspoon toasted sesame oil: Do not skip this because it brings that gorgeous nutty aroma that makes the dressing unforgettable
• 1 teaspoon honey: Maple syrup works too but just a tiny bit balances all the tangy and salty elements perfectly
• 1 teaspoon grated fresh ginger: Grate this on a microplane for the best distribution and that gentle warm zing
• 1 clove garlic: Minced super fine so you get the garlicky kick without any harsh raw chunks
• 1 teaspoon sriracha: Optional but honestly this little bit of heat makes all the flavors sing together
• 1 tablespoon toasted sesame seeds: Toast these yourself in a dry pan for just two minutes for maximum nutty flavor
• 2 tablespoons chopped roasted peanuts: Cashews are fantastic too but that salty crunch on top is non negotiable
• Lime wedges: A fresh squeeze right before eating brightens everything and makes each bowl feel special

Instructions

Prep all your fresh vegetables:

Slice those cucumbers thin, julienne your carrot into matchsticks, and thinly slice the red bell pepper into pretty strips

Build your colorful vegetable base:

In your largest bowl toss together the cucumbers, carrot, bell pepper, sliced green onions, edamame, and chopped cilantro until everything looks like a confetti party

Whisk up that magic dressing:

In a small bowl combine the Greek yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha then whisk until completely smooth and creamy

Bring everything together:

Pour that gorgeous dressing over your vegetables and gently toss until every single piece is coated in that creamy tangy goodness

Finish with the good stuff:

Divide between two bowls then shower with sesame seeds, crushed peanuts, and serve with lime wedges on the side

Save

This recipe has become my go to for new neighbors, heartbroken friends, and Tuesdays when cooking feels impossible. Something about all those crisp vegetables covered in that creamy dressing just makes people feel taken care of.

Making It Your Own

I have added shredded cooked chicken, grilled tofu cubes, even leftover cooked shrimp to turn this into a full meal. The creamy dressing clings to warm proteins beautifully and the cold vegetables keep everything refreshing.

The Texture Secret

Slicing everything paper thin versus chunky makes such a huge difference in how the dressing coats each vegetable. Take your time with the knife work and you will notice the salad feels more elegant and every bite is perfectly dressed.

Serving Suggestions

This works alongside spicy Thai dishes, grilled fish, or just eaten straight from the bowl standing at the counter. The cool creaminess balances anything hot and spicy so perfectly.

• Try adding thinly sliced radishes for extra peppery crunch and gorgeous pink color
• Top with fried wonton strips for restaurant style texture in every bite
• Keep extra vegetables undressed in the fridge for instant second rounds

Save

Every time I make this now I think about that hot summer day and how something so simple became the recipe I get asked for most. Good food really does bring people together.

Common Recipe Questions

→ Can I make this bowl ahead of time?

Yes, prepare vegetables and dressing separately up to 24 hours in advance. Toss together just before serving to maintain crunch. The vegetables will release water if dressed too early.

→ What vegetables work best in this bowl?

Crisp vegetables like cucumber, carrot, bell pepper, and green onions provide the best texture. You can also add thinly sliced radishes, snap peas, or shredded cabbage for extra crunch.

→ How can I add more protein to this bowl?

Grilled tofu, cooked shrimp, shredded chicken, or additional edamame make excellent protein additions. Add them when tossing the vegetables with dressing for even coating.

→ Is there a dairy-free option for the creamy dressing?

Use vegan yogurt and plant-based mayonnaise to make this completely dairy-free while maintaining the creamy texture and tangy flavor profile.

→ How long will leftovers keep in the refrigerator?

Best enjoyed immediately as the vegetables soften over time. If storing, keep dressed vegetables in an airtight container for up to 1 day, though texture will be less crisp.

→ Can I adjust the spice level?

Start with less sriracha and add gradually to taste. For more heat without altering the creaminess, add a pinch of cayenne or red pepper flakes to the dressing.