Creamy Asian Cucumber Salad Bowl
A quick and creamy cucumber salad with a tangy dressing that feels like a comforting family recipe, perfect for any occasion.
Ingredients
Cucumber Base
- 3 large English cucumbers, thinly sliced or 4 Persian cucumbers
Dressing Ingredients
- 1 cup plain Greek yogurt substitute dairy-free yogurt for vegan
- 2 tablespoons tahini use smooth peanut butter in a pinch
- 1 tablespoon toasted sesame oil substitute with olive oil if needed
- 2 teaspoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar for bright acidity
- 1 tablespoon honey or maple syrup adjust to taste
- 1 clove garlic, grated for aromatic warmth
- 1 teaspoon grated fresh ginger powdered ginger works if fresh isn’t available
- 1 tablespoon toasted sesame seeds for finish
- 2 scallions thinly sliced adds fresh onion brightness
- 1 pinch red pepper flakes optional, for a gentle kick
Instructions
Preparation
- Wash and thinly slice the cucumbers into rounds or half-moons.
- In a bowl, whisk together Greek yogurt, tahini, sesame oil, soy sauce, rice vinegar, honey, grated garlic, and ginger until silky.
- Add the cucumbers to a large bowl, pour the dressing over them, and gently toss to coat every piece.
- Stir in sliced scallions and sprinkle toasted sesame seeds and red pepper flakes over the top.
- Let the salad sit for 5 to 10 minutes to allow flavors to meld, then serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will release water over time; drain gently before serving and toss with a splash of fresh vinegar if needed.