Creamy Asian Cucumber Salad Bowl Recipe

A refreshing and vibrant cucumber salad with a creamy Asian dressing that elevates the humble cucumber to a new level.

Scale

2 medium cucumbers

½ cup Greek yogurt

1 tablespoon toasted sesame oil

1–2 teaspoons rice vinegar

1 teaspoon honey or maple syrup

1 teaspoon low-sodium soy sauce

1 small clove minced garlic

Chopped green onions (to taste)

1 tablespoon toasted sesame seeds (for garnish)

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Slice cucumbers thinly and sprinkle with salt to draw out moisture.
In a bowl, mix Greek yogurt, sesame oil, rice vinegar, honey, soy sauce, and garlic until smooth.
Add the sliced cucumbers to the dressing and mix until coated.
Garnish with green onions and sesame seeds.
Serve immediately or chill for 30 minutes to allow flavors to meld.

For a dairy-free option, substitute Greek yogurt with coconut yogurt. Enjoy the salad within 2 days for best freshness.