Creamy Asian Cucumber Bowl (Printable)
Crisp cucumbers and vibrant vegetables tossed in a creamy tangy Asian dressing with sesame and peanut garnish.
# What You’ll Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 1 small carrot, julienned
03 - 1/2 red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 1/2 cup edamame beans, cooked and shelled
06 - 1 tablespoon fresh cilantro, roughly chopped
→ Creamy Dressing
07 - 3 tablespoons plain Greek yogurt
08 - 1 tablespoon mayonnaise
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 clove garlic, minced
15 - 1 teaspoon sriracha or chili sauce, optional
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped roasted peanuts or cashews, optional
18 - Lime wedges, for serving
# Steps:
01 - Combine cucumbers, carrot, bell pepper, green onions, edamame, and cilantro in a large mixing bowl.
02 - Whisk together Greek yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha in a small bowl until smooth and creamy.
03 - Pour the dressing over the vegetables and gently toss to coat evenly.
04 - Divide the salad between two serving bowls.
05 - Sprinkle each bowl with sesame seeds and nuts. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The creamy dressing hits every crave-worthy note: tangy, slightly sweet, and deeply savory without being heavy
- You can prep the vegetables ahead and dress them right before serving for endless crunch
02 -
- Cucumbers release water when salted, so dress this salad right before serving to keep it crisp and never watery
- The dressing tastes even better after 30 minutes in the fridge, so make it ahead and store it separately
03 -
- Use a vegetable peeler to create ribbons instead of traditional slices for an elegant presentation
- Toast nuts and seeds in a dry pan for 2 minutes to deepen their flavor before sprinkling