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

Luscious Creamy Asian Cucumber Salad

A refreshing and creamy Asian cucumber salad featuring crisp cucumbers coated in a savory-sweet dressing with hints of garlic, ginger, and sesame.
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Prep Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 150 kcal

Equipment

  • Y-peeler
  • medium bowl
  • whisk

Ingredients
  

Main

  • 2-3 English cucumbers (or Persian cucumbers)
  • 1/4 cup mayonnaise (full-fat recommended)
  • 2 tablespoons rice vinegar (unseasoned)
  • 1 tablespoon soy sauce (low-sodium recommended; use gluten-free soy sauce or tamari for GF option)
  • 1 tablespoon sesame oil (toasted)
  • 1 teaspoon sugar (granulated)
  • 1 clove garlic (freshly minced)
  • 1/2 teaspoon fresh ginger (optional, for warm zing)
  • red pepper flakes (optional, for subtle heat)
  • Sesame seeds for garnish (optional, toasted)
  • 1/2 tsp salt (for salting cucumbers): (optional, for extra crispness)

Instructions
 

step 1

  • Wash and slice cucumbers into thin rounds or ribbons. For extra crispness, lightly salt slices, let sit for 15 minutes, then pat them dry.

step 2

  • In a medium bowl, whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until smooth.

step 3

  • Taste the dressing and adjust flavors as needed for tanginess, sweetness, or heat.

step 4

  • Add the prepared cucumber slices to the dressing and toss gently until all pieces are evenly coated.

step 5

  • Cover and refrigerate the salad for at least 15-20 minutes to allow flavors to meld and cucumbers to chill.

Notes

For varying textures, experiment with different cucumber cuts (rounds, half-moons, or ribbons). Adjust the amount of red pepper flakes to your preference for a subtle kick or more pronounced heat. The longer the salad chills, the more the flavors will meld, so consider making it a bit in advance. Serve as a refreshing side dish or a light appetizer.