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A bowl of creamy Asian cucumber salad garnished with sesame seeds.

Creamy Asian Cucumber Salad

This refreshing Creamy Asian Cucumber Salad is a perfect blend of crisp cucumbers and a savory, tangy dressing, ideal for a light side dish.
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Prep Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 150 kcal

Equipment

  • bowl
  • whisk
  • paper towel

Ingredients
  

Main Ingredients

  • 2-3 medium English or Persian cucumbers
  • 1 teaspoon salt for cucumbers

Dressing Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce gluten-free if needed
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic minced (or 1/2 teaspoon garlic powder)
  • 1 tablespoon toasted sesame seeds plus extra for garnish

Optional Garnish

  • red pepper flakes
  • fresh chopped cilantro
  • green onions

Instructions
 

Prepare Cucumbers

  • Wash and thinly slice the cucumbers. Place them in a bowl, sprinkle with 1 teaspoon of salt, toss gently, and let sit for 10-15 minutes to draw out excess water.
  • Gently squeeze or blot the cucumbers with a paper towel to remove as much liquid as possible.

Whisk the Dressing

  • In a separate bowl, combine mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and 1 tablespoon of toasted sesame seeds.
  • Whisk until smooth and well combined, then taste and adjust seasonings as preferred.

Combine and Chill

  • Add the drained cucumbers to the creamy dressing and toss gently until evenly coated.
  • Cover and refrigerate for 15-30 minutes to allow flavors to meld and chill thoroughly. Garnish with extra toasted sesame seeds or red pepper flakes before serving.

Notes

For best results, ensure cucumbers are thoroughly drained to prevent a watery salad. This salad can be prepared a few hours in advance; simply keep it refrigerated.