Creamy Asian Cucumber Salad Bowl Recipe

Craving a refreshing, vibrant, and utterly satisfying side dish or light lunch? This Creamy Asian Cucumber Salad Bowl delivers a delightful blend of cool crispness, savory umami, and a hint of spice, all coated in a luxuriously smooth dressing. It’s an effortlessly elegant dish perfect for warm weather or as a zesty counterpoint to richer meals.

Ingredients

• 2 large English cucumbers, thinly sliced (about 1/8-inch thick)
• 1/2 tsp salt (for drawing out water from cucumbers)
• 1/2 cup mayonnaise (preferably Japanese Kewpie mayo)
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes (or more, to taste)
• 1/2 cup shelled edamame, cooked and cooled
• 1/4 cup shredded carrots
• 2 tbsp chopped green onions, for garnish
• 1 tbsp toasted sesame seeds, for garnish

Instructions

1. Slice the cucumbers thinly using a mandoline or sharp knife. Place them in a colander, sprinkle with 1/2 teaspoon of salt, and let sit for 15-20 minutes to draw out excess water. Gently squeeze the cucumbers dry with paper towels to remove moisture, which prevents the salad from becoming watery.
2. In a medium bowl, whisk together the mayonnaise, rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until smooth and well combined. Taste and adjust seasonings as needed.
3. In a large mixing bowl, combine the drained cucumbers, cooked edamame, and shredded carrots.
4. Pour the creamy Asian dressing over the vegetables. Toss gently until all the ingredients are evenly coated.
5. Transfer the salad to individual serving bowls. Garnish generously with chopped green onions and toasted sesame seeds before serving. Enjoy immediately or chill for 15-20 minutes for an even cooler, more refreshing experience.