Creamy Asian Cucumber Salad
A refreshing and creamy salad featuring thinly sliced cucumbers in a luscious dressing that is perfect for any meal.
Ingredients
Main Ingredients
- 2 large large cucumbers thinly sliced
- 1 cup plain Greek yogurt (or sour cream)
- 2 tablespoons soy sauce (low sodium, if preferred)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (or honey)
- 1 clove garlic minced
- 1 tablespoon freshly grated ginger
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions optional
Instructions
Preparation
- Slice the cucumbers into thin rounds or half-moons. Sprinkle salt on them and let them sit for 10-15 minutes to draw out excess moisture, then pat them dry.
Making the Dressing
- In a medium bowl, mix together the Greek yogurt (or sour cream), soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and grated ginger. Whisk until smooth and creamy, and adjust seasoning with salt and pepper as needed.
Combine Everything
- In a mixing bowl, combine the cucumbers with the creamy dressing. Toss well to coat all cucumber slices. Let it chill in the fridge for 10-15 minutes before serving.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
This salad is best served chilled. Adjust the amount of dressing according to your preference. For added crunch, include sliced radishes or bell peppers.