Creamy Asian Cucumber Salad Bowl (Printable)
Refreshing crisp cucumbers and vibrant vegetables tossed in a creamy sesame dressing.
# 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 Make It:
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 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 individual serving bowls.
05 - Sprinkle with toasted sesame seeds and fresh cilantro just before serving.
# Expert Tips:
01 -
- The way the creamy dressing coats every single vegetable piece means you get flavor in every bite, no dry patches
- It actually tastes better after sitting for 20 minutes, making it perfect for meal prep or bringing to gatherings
02 -
- Don't skip the step where you let it sit in the fridge, I made that mistake once and the vegetables just tasted like raw veggies instead of this cohesive amazing dish
- The salad will release water as it sits, which is totally normal and actually helps create this incredible silky sauce at the bottom of the bowl
03 -
- Use a mandoline if you have one for those paper thin cucumber slices that make this feel restaurant quality
- Toast your own sesame seeds in a dry pan for 2 minutes, the flavor is exponentially better than the pre toasted stuff