Creamy Asian Cucumber Bowl (Printable)

Crisp cucumbers and vegetables in creamy Asian dressing

# What You Need:

→ Vegetables

01 - 2 medium cucumbers, thinly sliced
02 - 1 small carrot, julienned
03 - 1/2 red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 1/2 cup cooked and shelled edamame beans
06 - 1 tablespoon fresh cilantro, roughly chopped

→ Creamy Dressing

07 - 3 tablespoons plain Greek yogurt
08 - 1 tablespoon mayonnaise
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons soy sauce
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon grated fresh ginger
14 - 1 clove garlic, minced
15 - 1 teaspoon sriracha or chili sauce

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons chopped roasted peanuts or cashews
18 - Lime wedges, for serving

# How To Make It:

01 - In a large bowl, combine cucumbers, carrot, bell pepper, green onions, edamame, and cilantro. Mix well to distribute evenly.
02 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha until smooth and fully incorporated.
03 - Pour the dressing over the vegetables and gently toss to coat evenly, ensuring all pieces are covered with the creamy sauce.
04 - Divide the salad between two serving bowls. Sprinkle each bowl with sesame seeds and nuts. Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • The creamy dressing hits every perfect note at once, tangy and rich but somehow still light enough for a hot day
  • You get that satisfying crunch in every single bite, plus it comes together in literally fifteen minutes flat
02 -
  • The longer this sits, the more the cucumbers will release water and thin out the dressing, so toss it right before serving if you want it creamy
  • I accidentally doubled the sriracha once and it was still delicious, so don't be afraid to play with the heat level
03 -
  • English cucumbers work beautifully here since they have thinner skin and fewer seeds
  • Let the dressing sit for 10 minutes before tossing to let the ginger and garlic mellow slightly

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