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Creamy Asian Cucumber Salad

A refreshing and creamy cucumber salad infused with Asian flavors, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Fresh and firm cucumbers provide the best texture.
  • 1/2 cup Greek yogurt For a vegan alternative, substitute with non-dairy yogurt.
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar Adjust based on taste.
  • 1/4 teaspoon salt
  • 1/4 cup green onions, chopped Can be replaced with fresh herbs like cilantro or mint.
  • Sesame seeds for garnish

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them thinly, about 1/4 inch thick. You may remove the skin for a smoother texture if desired.
  2. In a mixing bowl, combine the Greek yogurt, rice vinegar, soy sauce, sesame oil, sugar, and salt. Whisk until smooth and creamy.
  3. In a separate large bowl, add the sliced cucumbers and pour the dressing over them. Gently toss to ensure the cucumbers are evenly coated.
  4. Fold in the chopped green onions and sprinkle sesame seeds on top.
Chill and Serve
  1. Allow the salad to sit in the refrigerator for at least 10 minutes to let the flavors meld.
  2. Serve the Creamy Asian Cucumber Salad chilled.

Notes

For the best flavor and texture, prepare the salad shortly before serving. Avoid storing in the freezer to maintain the cucumber's crunch.