Creamy Asian Cucumber Bowl

The first time I made this cucumber bowl, I was sweating through a July afternoon with no air conditioning. I needed something cold and crisp that wouldn't require turning on the stove, and this creamy Asian salad became my instant go-to. Now it's the dish I make when I want to feel refreshed without sacrificing flavor.

I brought this to a friend's backyard potluck last summer, and honestly, people were hovering around the bowl. My friend Sarah, who claims to hate salads, went back for seconds and then asked for the recipe right there. Something about the cool cucumbers against that creamy, spicy dressing just makes people happy.

Ingredients

• 2 medium cucumbers: Thinly slice these as uniformly as you can so every bite has that same satisfying crunch
• 1 small carrot: Julienned into thin matchsticks adds the prettiest orange pop and extra texture
• 1/2 red bell pepper: Thinly sliced for sweetness and that gorgeous color contrast against all the green
• 2 green onions: Thinly sliced, including some of the green tops for fresh onion flavor that's not overwhelming
• 1/2 cup edamame beans: Cooked and shelled, these little protein nuggets make it feel like a real meal
• 1 tablespoon fresh cilantro: Roughly chopped because we want those herbal hits throughout, not blended away

• 3 tablespoons plain Greek yogurt: Use whatever yogurt you love, vegan works beautifully here too
• 1 tablespoon mayonnaise: Just enough to make the dressing feel luxurious and coat everything perfectly
• 1 tablespoon rice vinegar: This is the brightness that cuts through the creamy elements
• 2 teaspoons soy sauce: Tamari if you're going gluten-free, but either way it's our salty umami base
• 1 teaspoon toasted sesame oil: Don't skip this, it's what makes the dressing taste like it came from a restaurant
• 1 teaspoon honey or maple syrup: Just a touch to balance all the tangy and salty elements
• 1 teaspoon grated fresh ginger: Grate this finely so you don't get big spicy chunks in your dressing
• 1 clove garlic: Minced small, because raw garlic should be a background note not a punch in the face
• 1 teaspoon sriracha or chili sauce: Optional, but I honestly think it makes the whole thing sing

• 1 tablespoon toasted sesame seeds: Toast them in a dry pan for two minutes first, worth every second
• 2 tablespoons chopped roasted peanuts or cashews: Totally optional but that salty crunch on top is kind of magical
• Lime wedges: For serving, because that final squeeze right before eating ties everything together

Instructions

Prep all your vegetables first:

Thinly slice those cucumbers and bell pepper, julienne your carrot into matchsticks, slice the green onions, chop the cilantro, and toss everything into a large mixing bowl with the edamame.

Whisk together that creamy dressing:

In a separate small bowl, combine the yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha, whisking until it's completely smooth and tastes like heaven.

Toss everything together gently:

Pour that gorgeous dressing over your vegetables and fold everything together until every single piece is coated in creamy perfection.

Divide and crown with garnishes:

Split the salad between two bowls, then shower each one with those toasted sesame seeds and chopped nuts, serving lime wedges alongside.

Save

My sister-in-law asked for this recipe after Thanksgiving dinner because she needed something fresh after all that heavy food. Now she makes it weekly and sends me photos every time, saying it's the only salad her teenage son will actually request.

Make It Your Own

I've learned this recipe is incredibly forgiving. Sometimes I'll add shredded cabbage for extra crunch, or throw in some thinly sliced radishes when they're in season. The creamy dressing works with practically any crisp vegetable you have in the fridge.

Meal Prep Magic

Here's what I do for busy weeks: chop all the vegetables and store them in one container, whisk the dressing in a separate jar, and keep the garnishes in their own little baggies. Everything stays fresh for days, and I just combine portions when I'm ready to eat.

Perfect Pairings

This salad sings alongside grilled meats, especially teriyaki chicken or sesame-crusted salmon. It also holds its own next to spicy dishes because that cool creaminess is exactly what your palate needs.

• For a heartier meal, top with grilled shrimp or cubed tofu
• Serve alongside warm potstickers for an easy Asian-inspired dinner
• The flavors intensify after an hour, so it's great for picnics and potlucks

Save

Every time I make this, I'm reminded that the simplest dishes often bring the most joy. Something about cool cucumbers and creamy dressing just makes everything feel right.

Recipe FAQs

→ Can I make this dairy-free?

Yes, substitute the Greek yogurt and mayonnaise with plant-based alternatives. The dressing will still be creamy and flavorful.

→ How long does this keep in the refrigerator?

Best enjoyed fresh within 24 hours. The vegetables may release water and soften over time, so store the dressing separately if making ahead.

→ What can I use instead of edamame?

Try shelled green peas, chickpeas, or diced avocado. Each adds a different texture and complements the Asian flavors.

→ Is this spicy?

The sriracha is optional. Add it for gentle heat or omit completely for a mild dish. Adjust the amount to your preference.

→ Can I add protein to make it a full meal?

Grilled tofu, cooked shrimp, or shredded chicken work beautifully. Simply add your choice of protein when tossing with the dressing.

→ What if I don't have rice vinegar?

Apple cider vinegar or white wine vinegar make suitable substitutes. Use slightly less and adjust to taste.