Description
A refreshing and creamy Asian-inspired cucumber salad made with crisp cucumbers tossed in a sesame ginger yogurt dressing. Tangy rice vinegar, savory soy sauce, and a hint of sweetness create a perfectly balanced, light yet satisfying side dish.
Ingredients
4 cups thinly sliced cucumbers
1/2 teaspoon salt
1/3 cup plain Greek yogurt (or dairy-free yogurt)
1 tablespoon rice vinegar
1 tablespoon soy sauce (or tamari)
1 teaspoon sesame oil
1 teaspoon maple syrup
1 teaspoon freshly grated ginger
1 clove garlic, minced
1 teaspoon chili paste (optional)
1 tablespoon toasted sesame seeds
2 tablespoons sliced green onions
Instructions
- Place the thinly sliced cucumbers in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.
- In a medium bowl, whisk together Greek yogurt, rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, minced garlic, and chili paste until smooth and creamy.
- Add the drained cucumbers to the dressing and toss until evenly coated.
- Sprinkle toasted sesame seeds and sliced green onions over the top.
- Chill for at least 15 minutes before serving for best flavor. Serve cold.
Notes
For a dairy-free version, use plant-based yogurt.
Use tamari instead of soy sauce to keep the recipe gluten-free.
Add extra chili paste or red pepper flakes for more heat.
Store leftovers in an airtight container in the refrigerator for up to 2 days and stir before serving.
Salting and drying the cucumbers helps prevent a watery salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
