Creamy Asian Cucumber Bowl

The first time I made this cucumber bowl was during a heatwave when cooking anything felt impossible. I had a pile of farmers market cucumbers and a craving for something cool and creamy. That impromptu lunch became my go-to summer staple ever since.

Last summer my neighbor came over for what was supposed to be a quick coffee and left asking for the recipe. She texted me later that night saying her kids, who normally protest anything with cucumbers, had devoured the entire bowl. Some recipes just have that magical quality.

Ingredients

• 2 medium cucumbers: English or Persian varieties work best since they have thinner skins and fewer seeds
• 1 small carrot, julienned: Adds sweetness and a pop of color that makes everything look more inviting
• 1/2 red bell pepper: The slight sweetness balances the tangy dressing beautifully
• 2 green onions: Both white and green parts bring mild onion flavor without overwhelming
• 1/2 cup edamame beans: These little protein gems make it substantial enough for a satisfying meal
• 1 tablespoon fresh cilantro: Bright, citrusy notes that wake up the whole bowl
• 3 tablespoons Greek yogurt: Creates that luxurious creamy base while keeping things lighter
• 1 tablespoon mayonnaise: The secret to restaurant-style richness without needing much
• 1 tablespoon rice vinegar: Gentle acidity that enhances rather than overpowers
• 2 teaspoons soy sauce: Deep umami that anchors all the fresh vegetables
• 1 teaspoon toasted sesame oil: Just enough to give that unmistakable nutty aroma
• 1 teaspoon honey: A touch of sweetness to round out all the tangy elements
• 1 teaspoon fresh grated ginger: Grate it right into the dressing for the brightest flavor possible
• 1 clove garlic, minced: One small clove is plenty to add depth without lingering on your breath
• 1 teaspoon sriracha: Start with less and add more if you love a spicy kick
• 1 tablespoon toasted sesame seeds: Sprinkle these right before serving for maximum crunch
• 2 tablespoons chopped nuts: Peanuts or cashews add the perfect salty finish
• Lime wedges: A final squeeze brightens everything just before eating

Instructions

Prep your vegetables:

Slice cucumbers as thin as possible for that delicate, elegant texture. Toss all vegetables and edamame into your largest mixing bowl.

Whisk the creamy dressing:

Combine yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha in a small bowl. Whisk until completely smooth and taste for seasonings.

Bring it all together:

Pour dressing over vegetables and use salad tossers to coat everything evenly. Let it sit for just 2 minutes so flavors can start mingling.

Finish with flair:

Divide between bowls and top generously with sesame seeds and nuts. Serve immediately with lime wedges on the side.

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My sister-in-law now requests this bowl every time she visits, even in winter. Something about the contrast of cold crisp vegetables with that luscious creamy dressing just hits different.

Make It Your Own

I have found that adding grilled shrimp or shredded chicken transforms this from side dish to main course effortlessly. The creamy dressing clings beautifully to warm protein.

Perfect Vegetable Crunch

Slicing vegetables paper-thin is the difference between a good salad and one that feels restaurant-quality. A mandoline makes quick work of it, but a sharp knife and steady hand work just as well.

Serving Suggestions

This bowl shines alongside spicy Asian dishes because the cool, creamy elements calm your palate. Keep extra lime wedges at the table because that final squeeze makes everything sing.

• Cover and refrigerate any undressed portions for up to 2 days
• The dressing keeps for a week in a sealed container
• Bring everything to room temperature for 10 minutes before serving

Save

There is something deeply satisfying about eating this bowl, like your body is thanking you for choosing something so fresh and alive.

Recipe FAQs

→ What vegetables work best in this bowl?

Crisp cucumbers form the base, complemented by julienned carrots for crunch, thinly sliced red bell pepper for sweetness, and fresh green onions for mild bite. Edamame adds protein while fresh cilantro brightens the entire bowl.

→ How long does the creamy dressing stay fresh?

The dressing keeps well in an airtight container for up to 5 days when refrigerated. Whisk briefly before using as ingredients may separate slightly. The flavors actually develop more depth after sitting for a few hours.

→ Can I make this bowl protein-rich?

Add grilled tofu cubes, cooked shrimp, shredded rotisserie chicken, or extra edamame. These proteins absorb the tangy dressing beautifully while maintaining the bowl's refreshing character.

→ What substitutions work for dietary restrictions?

Use tamari instead of soy sauce for gluten-free needs. Swap Greek yogurt for plant-based alternatives and choose vegan mayonnaise for dairy-free versions. Omit nuts entirely for nut-free preparation.

→ How do I adjust the spice level?

Start with half the suggested sriracha amount, taste, and gradually increase. The dressing's creaminess mellows heat significantly, so add more than expected for noticeable spice. Fresh ginger also provides gentle warmth.