Craving something refreshingly crisp with a rich, savory kick? This Creamy Asian Cucumber Salad Bowl is your answer! It’s incredibly easy to make, packed with vibrant flavors, and perfect as a light lunch, side dish, or an appetizer that will impress.
Ingredients
- 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
- 1/2 teaspoon salt (for drawing out water)
- 1/2 cup mayonnaise (Japanese mayo preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon tahini
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated (optional)
- 2 tablespoons water (to thin dressing, if needed)
- For Garnish:
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili flakes (like gochugaru or red pepper flakes)
- 2 green onions, thinly sliced
Instructions
- Thinly slice the cucumbers using a mandoline or a sharp knife. Place them in a colander, sprinkle with 1/2 teaspoon salt, and toss gently. Let them sit for 15-20 minutes to draw out excess water. Squeeze out as much liquid as possible with your hands or by pressing them down with a paper towel. This step helps keep the salad from becoming watery.
- In a medium bowl, whisk together the mayonnaise, rice vinegar, soy sauce, tahini, toasted sesame oil, honey (or sugar), minced garlic, and grated ginger (if using). If the dressing is too thick, add water one tablespoon at a time until it reaches a smooth, pourable consistency.
- Add the drained cucumbers to the bowl with the dressing. Toss gently until all the cucumber slices are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it another gentle toss. Garnish generously with toasted sesame seeds, chili flakes, and sliced green onions. Enjoy!
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