Creamy Asian Cucumber Salad Bowl (Printable)
Refreshing crisp cucumbers with colorful vegetables in a creamy sesame dressing, ready in 15 minutes.
# What You’ll 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
# How-To Steps:
01 - In a large bowl, combine the cucumbers, carrot, bell pepper, radishes, scallions, and red cabbage.
02 - In a separate small bowl, whisk together the mayonnaise, Greek yogurt, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until smooth and creamy. Season with salt and pepper to taste.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Divide the salad into bowls.
05 - Sprinkle with toasted sesame seeds and cilantro before serving.
# Expert Advice:
01 -
- The dressing comes together in seconds and keeps in the fridge for days
- Everything stays crunchy and vibrant even the next day
02 -
- The salad tastes better after 15 minutes in the fridge, letting flavors meld
- English cucumbers are worth seeking out, regular cucumbers can be watery
03 -
- Use a mandoline if you have one for perfectly even slices
- Toast sesame seeds until fragrant and golden brown