Creamy Asian Cucumber Salad Bowl (Printable)
Crisp cucumbers and vibrant vegetables tossed 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
# Steps:
01 - Combine the cucumbers, carrot, bell pepper, radishes, scallions, and red cabbage in a large 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 bowls and sprinkle with toasted sesame seeds and cilantro before serving.
# Expert Advice:
01 -
- The creamy sesame dressing transforms ordinary vegetables into something crave worthy
- It comes together in fifteen minutes flat with zero cooking required
02 -
- The salad tastes better after sitting for ten minutes, so do not rush this step
- English cucumbers are worth seeking out, regular cucumbers have tough skin and bitter seeds
03 -
- Toast your sesame seeds in a dry pan over medium heat until fragrant, watching closely
- Grate your ginger on a microplane to avoid fibrous strands in the dressing