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Creamy Asian Cucumber Salad

A refreshing and tangy salad featuring crisp cucumbers and a creamy dressing that complements any meal.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Cucumbers Sliced into thin rounds
  • 1/2 cup Sour cream Can be substituted with Greek yogurt for a tangier flavor
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 2 pieces Green onions Chopped
  • 1 tablespoon Sesame seeds

Method
 

Preparation
  1. Slice your cucumbers into thin rounds and place them in a bowl. Optionally, sprinkle some salt on them and let them sit for about 5-10 minutes to draw out excess moisture.
  2. In a separate bowl, combine sour cream, rice vinegar, soy sauce, sesame oil, sugar, salt, and black pepper. Whisk until smooth.
  3. Pour the dressing over the cucumbers and gently toss to combine.
  4. Sprinkle chopped green onions and sesame seeds on top for added flavor and crunch.
  5. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For extra crunch, add shredded carrots or radishes. Avoid using overly ripe cucumbers for the best texture. Serve this salad fresh and consume leftovers within a day to maintain its quality.