Creamy Asian Cucumber Bowl (Print Version)
Refreshing bowl with crisp cucumbers, fresh vegetables, and tangy Asian-style creamy dressing.
# What You Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 small carrot, julienned
03 - 1/2 red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 1/2 cup cooked edamame beans, shelled
06 - 1 tablespoon fresh cilantro, roughly chopped
→ Creamy Dressing
07 - 3 tablespoons plain Greek yogurt
08 - 1 tablespoon mayonnaise
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 clove garlic, minced
15 - 1 teaspoon sriracha or chili sauce
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped roasted peanuts or cashews
18 - Lime wedges
# Directions:
01 - Combine cucumbers, carrot, bell pepper, green onions, edamame, and cilantro in a large mixing bowl.
02 - Whisk together Greek yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha in a small bowl until smooth and creamy.
03 - Pour the dressing over the vegetables and gently toss to coat evenly.
04 - Divide the salad between two serving bowls.
05 - Sprinkle each bowl with sesame seeds and nuts. Serve with lime wedges on the side.
# Insider Tips:
01 -
- Everything comes together in fifteen minutes flat with zero cooking required
- The creamy tangy dressing makes even basic vegetables feel restaurant worthy
02 -
- Cucumbers release water as they sit so dress this right before serving or the bottom gets watery
- The dressing actually tastes better after an hour in the fridge so make it ahead if you can
03 -
- Use a vegetable peeler to create long ribbons instead of slices for a stunning presentation
- Let the dressing sit for at least 30 minutes so the ginger and garlic really bloom