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Creamy Asian Cucumber Salad

A refreshing and creamy salad featuring fresh cucumbers and a tangy yogurt dressing, perfect for gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, thinly sliced Consider peeling them for a classic touch.
  • 1 cup plain Greek yogurt Substitute with sour cream for a different creaminess.
  • 2 tablespoons rice vinegar For that tangy kick.
  • 1 tablespoon soy sauce Adds depth of flavor.
  • 1 tablespoon sesame oil A little goes a long way!
  • 1 teaspoon sugar Optional, to balance the tartness.
  • 1 tablespoon toasted sesame seeds For garnish.
  • 3 pieces green onions, sliced To add a fresh crunch.
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by slicing the cucumbers thinly. If you prefer a less watery salad, sprinkle a little salt over the slices and let them sit for about 5 minutes before patting them dry.
  2. In a medium bowl, mix together the Greek yogurt, rice vinegar, soy sauce, sesame oil, and sugar (if using) until you have a smooth and creamy consistency.
  3. Add the cucumber slices to the bowl with the dressing. Toss gently to ensure each slice is well coated with the creamy mixture.
  4. Transfer the salad to a serving bowl and sprinkle with toasted sesame seeds and sliced green onions. Lightly season with salt and pepper to your taste.
  5. Allow the salad to chill in the refrigerator for 15-30 minutes before serving, as the flavors meld beautifully during this time.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. If it becomes watery, give it a quick stir before serving again. This salad is best enjoyed fresh, as the cucumbers may lose their crunch over time.