Creamy Asian Cucumber Salad Bowl (Print Version)
Crisp cucumbers and vibrant vegetables in a creamy sesame dressing, ready in 15 minutes.
# 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
# Directions:
01 - Combine the cucumbers, carrot, bell pepper, radishes, scallions, and red cabbage in a large mixing bowl.
02 - Whisk together the mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) in a separate small bowl until smooth and creamy. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetables and toss gently until all ingredients are evenly coated.
04 - Divide the salad evenly among 4 serving bowls.
05 - Sprinkle toasted sesame seeds and chopped fresh cilantro over each bowl before serving.
# Insider Tips:
01 -
- The creamy dressing clings to every crisp bite instead of pooling at the bottom
- You can prep everything in 15 minutes and it actually tastes better after sitting
- The vegetables stay satisfyingly crunchy even the next day
02 -
- Salt your cucumber slices first and let them drain for 10 minutes to prevent watery salad
- The dressing tastes better after sitting so make it ahead if you can
03 -
- Use a mandoline for perfectly thin vegetables but watch your fingers
- Toast your sesame seeds in a dry pan for 2 minutes for extra nutty flavor