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Creamy Asian Cucumber Salad Bowl

Creamy Asian cucumber salad bowl with sesame-ginger dressing, edamame, and sesame seeds
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A refreshing and creamy Asian cucumber salad bowl with crisp fresh vegetables tossed in a bold sesame-ginger dressing. Light, healthy, and ready in just 15 minutes.

Ingredients

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  • 2 large English cucumbers, thinly sliced
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup edamame, shelled and cooked (frozen and thawed works great)
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame seeds
  • 1/4 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tablespoon water, to thin if needed

Instructions

  1. Thinly slice the cucumbers, red bell pepper, and green onions. Shred the carrots and chop the cilantro. For extra crispness, lightly salt cucumber slices, let sit 10 to 15 minutes, then pat completely dry.
  2. In a large bowl, combine the cucumbers, carrots, bell pepper, edamame, green onions, and cilantro. Toss gently to mix evenly.
  3. In a small bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until smooth and creamy. Add water one tablespoon at a time if needed to reach a pourable consistency.
  4. Pour the dressing over the salad and toss gently with tongs until all vegetables are evenly coated. Stop tossing as soon as everything is coated to preserve texture.
  5. Transfer to serving bowls, sprinkle with sesame seeds, and serve immediately for best texture.

Notes

  • English cucumbers are preferred for their thin skin and low seed count, which keeps the salad crisp and clean-tasting.
  • Always dress the salad right before serving to avoid sogginess. Store salad and dressing separately if prepping ahead.
  • Add grilled chicken, shrimp, or baked tofu to make this a complete protein-rich meal.
  • The dressing can be made up to 3 days ahead and stored in a sealed jar in the refrigerator.

Nutrition

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