Creamy Asian Cucumber Salad Bowl – Quick & Easy Recipe

Craving something light, refreshing, and bursting with flavor? Look no further than this incredible Creamy Asian Cucumber Salad Bowl! This quick and easy recipe transforms humble cucumbers into a vibrant side dish or light lunch, perfect for any occasion, ready in minutes.

Ingredients

• 2 large English cucumbers (or 4-5 Persian cucumbers)
• 1/4 cup mayonnaise (Japanese mayo like Kewpie if possible)
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 teaspoon sugar (or maple syrup/honey)
• 1/2 teaspoon sriracha (optional, for a kick)
• 1 tablespoon toasted sesame seeds (for garnish)
• 2 tablespoons chopped fresh cilantro or green onions (for garnish)

Instructions

1. Wash and thinly slice the cucumbers. You can use a mandoline for uniform slices or a sharp knife.
2. In a medium bowl, whisk together all the dressing ingredients: mayonnaise, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, sugar, and sriracha (if using) until smooth and well combined.
3. Add the sliced cucumbers to the bowl with the dressing. Toss gently until all the cucumber slices are evenly coated.
4. Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld and the salad to chill.
5. Before serving, give the salad another gentle toss. Transfer to serving bowls and garnish generously with toasted sesame seeds and fresh cilantro or chopped green onions. Serve immediately.