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Creamy Asian Cucumber Salad

A crisp and creamy salad with a smooth yogurt dressing and crunchy cucumbers, perfect for family gatherings or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Select firm cucumbers for best texture.
  • 1/2 cup Greek yogurt Can be substituted with a Halal-friendly sour cream alternative.
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • to taste Salt and pepper
  • for garnish Sesame seeds Sprinkle on top before serving.

Method
 

Preparation
  1. Wash the cucumbers thoroughly and slice them in half lengthwise, then cut them into half-moons. Optionally, peel them first for a refined texture.
  2. In a medium bowl, combine the Greek yogurt, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Whisk together until smooth and creamy. Season to taste with salt and pepper.
  3. Gently add the sliced cucumbers into the bowl with the dressing. Toss until cucumbers are well coated.
  4. Chill the salad in the refrigerator for about 10 minutes to let the flavors meld together. When ready to serve, sprinkle sesame seeds on top.

Notes

For maximum freshness, avoid letting cucumbers sit in the dressing for too long before serving. Store leftovers in an airtight container in the fridge for up to two days.