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

Classic Creamy Asian Cucumber Salad

This classic creamy Asian cucumber salad is a refreshing and flavorful side dish, perfect for any meal. Thinly sliced cucumbers are tossed in a savory, tangy, and slightly sweet dressing.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 Large English cucumbers
  • 1/2 cup Plain Greek yogurt
  • 3 tablespoons Rice vinegar
  • 2 tablespoons Soy sauce use tamari for gluten-free
  • 1 tablespoon Sesame oil
  • 1 tablespoon Granulated sugar
  • 1 clove Fresh garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 1/2 teaspoon Red pepper flakes optional
  • 1 tablespoon Toasted sesame seeds for garnish
  • 1/2 teaspoon Salt for de-watering cucumbers

Equipment

  • Colander
  • Mixing bowl
  • Small bowl
  • Whisk

Method
 

Preparation
  1. Wash and dry the English cucumbers, then slice them into thin rounds, about 1/8-inch thick.
  2. Place the sliced cucumbers in a colander, sprinkle generously with about 1/2 teaspoon of salt, toss gently, and let sit for at least 15-20 minutes.
  3. After resting, gently squeeze handfuls of the cucumbers over the sink to remove excess liquid, pat dry with a paper towel, and place in a clean mixing bowl.
Dressing and Serving
  1. In a separate small bowl, whisk together the Greek yogurt, rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes (if using) until smooth and the sugar is dissolved.
  2. Pour the creamy dressing over the dried cucumbers, toss gently until all slices are evenly coated, cover, and refrigerate for at least 30 minutes to allow flavors to meld.
  3. Just before serving, sprinkle with toasted sesame seeds, toss one last time, and enjoy.

Notes

For an extra crunch, you can add some finely chopped red onion or bell pepper to the salad. Adjust red pepper flakes according to your spice preference.