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Creamy Asian Cucumber Salad

A refreshing salad with crisp cucumbers and a creamy dressing, perfect for barbecues or casual gatherings.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers (English or Persian) For a sweeter crunch
  • 1 cup sour cream or Greek yogurt For a lighter option, substitute with low-fat versions
  • 2 tablespoons rice vinegar Adds that tangy kick
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil Provides a fragrant nutty flavor
  • 1 teaspoon sugar To balance the acidity
  • 1 clove garlic, minced Gives an aromatic depth
  • Salt and pepper to taste
  • Optional: Sesame seeds and chopped scallions for garnish

Method
 

Preparation
  1. Slice the cucumbers thinly and place them in a bowl. Sprinkle with a pinch of salt to release excess moisture.
  2. In a separate bowl, whisk together the sour cream, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until smooth and creamy.
Combining
  1. After about 5 minutes, drain the excess liquid from the cucumbers. Add the cucumbers to the dressing and gently toss to coat each slice evenly.
  2. Taste and adjust seasoning with more salt or pepper as needed. Optionally, add sesame seeds for crunch.
Chill and Serve
  1. Let the salad rest in the refrigerator for at least 15 minutes before serving to let the flavors meld. Serve chilled.

Notes

Consider adding chopped red bell peppers or diced avocado for added flavor and texture. You can also use Sriracha for a spicy twist. Best consumed within 2 days for optimal freshness.