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Creamy Asian Cucumber Salad with sesame seeds, carrots, and green onions in a bowl

Creamy Asian Cucumber Salad (Ready in 10 Minutes)

Emily Wilson
This Creamy Asian Cucumber Salad is crisp, refreshing, and coated in a savory, slightly spicy dressing that comes together in just 10 minutes. Made with thinly sliced cucumbers, sesame, soy sauce, and a creamy base, it is perfect for meal prep, potlucks, or a light summer lunch.
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Prep Time 10 minutes
Resting Time 5 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Asian-Inspired
Servings 4 servings
Calories 210 kcal

Equipment

  • Sharp knife or mandoline slicer
  • Mixing bowls
  • Whisk
  • Measuring Spoons

Ingredients
  

Cucumber Base

  • 2 large English cucumbers thinly sliced
  • 1 teaspoon Salt for drawing out moisture

Creamy Dressing

  • 3 tablespoons Mayonnaise or Greek yogurt
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Soy sauce or tamari use tamari for gluten free
  • 1 teaspoon Sesame oil
  • 1 to 2 teaspoons Chili paste or Sriracha adjust to taste
  • 1 teaspoon Honey or maple syrup
  • 1 clove Garlic very finely grated

Optional Add Ins

  • 1 cup Shelled edamame cooked and cooled
  • 1 medium Carrot julienned
  • 2 tablespoons Green onions chopped
  • 1 tablespoon Sesame seeds toasted if possible

Instructions
 

  • Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Toss gently and let them rest for 5 minutes to draw out excess moisture.
  • After resting, gently squeeze the cucumbers by hand to remove excess liquid. Pat dry with paper towels and transfer to a clean bowl.
  • In a separate bowl, whisk together mayonnaise or Greek yogurt, rice vinegar, soy sauce, sesame oil, chili paste, honey, and grated garlic until smooth and creamy.
  • Pour the dressing over the cucumbers and toss until evenly coated. Fold in edamame, carrot, and green onions if using.
  • Sprinkle with sesame seeds just before serving. Serve immediately for maximum crunch or chill for 15 to 20 minutes to allow flavors to develop.

Notes

For meal prep, store the dressing separately and combine just before serving to maintain crisp texture. This salad can be layered into cucumber jars with dressing placed on top and shaken before eating. For a lighter version, use all Greek yogurt instead of mayonnaise.
Nutrition Facts:
•Calories: 210 kcal 
•Carbohydrates: 12 g 
•Protein: 8 g 
•Total Fat: 16 g 
•Saturated Fat: 3 g 
•Cholesterol: 10 mg 
•Sodium: 520 mg 
•Potassium: 320 mg 
•Fiber: 3 g 
•Sugar: 6 g 
•Vitamin A: 35% DV 
•Vitamin C: 12% DV 
•Calcium: 6% DV 
•Iron: 8% DV