Creamy Asian Cucumber Bowl (Print Version)

Crisp cucumbers and crunchy vegetables tossed in a creamy, tangy Asian-inspired sesame dressing

# What You'll 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 roughly chopped fresh cilantro

→ 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

# Directions:

01 - In a large mixing bowl, combine the sliced cucumbers, julienned carrot, sliced red bell pepper, green onions, edamame beans, and chopped cilantro.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, rice vinegar, soy sauce, toasted sesame oil, honey, grated ginger, minced garlic, and sriracha until smooth and well combined.
03 - Pour the creamy dressing over the prepared vegetables. Gently toss everything together until all ingredients are evenly coated with the dressing.
04 - Divide the dressed salad mixture evenly between two serving bowls, ensuring each portion has a good mix of all vegetables.
05 - Sprinkle toasted sesame seeds and chopped roasted peanuts or cashews over each bowl. Serve immediately with fresh lime wedges on the side for squeezing.

# Expert Tips:

01 -
  • The creamy dressing hits every craving while keeping things light and fresh
  • Everything comes together in under fifteen minutes with zero cooking required
  • You can customize the toppings based on whatever is languishing in your crisper drawer
02 -
  • Cucumbers release water as they sit so if you are making this ahead wait to dress it until right before serving
  • The dressing tastes even better after sitting for an hour so consider making it first and letting flavors meld
  • Use a vegetable peeler to create long ribbons of cucumber and carrot instead of slicing for a more elegant presentation
03 -
  • Salt your sliced cucumbers for 10 minutes then pat dry to prevent the salad from becoming watery
  • Use a microplane to grate the garlic and ginger directly into the dressing for the smoothest texture

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