Creamy Asian Cucumber Salad

Creamy Asian Cucumber Salad combines crunchy cucumbers with a rich sesame dressing, fresh herbs, and bold savory flavor for a refreshing dish that is perfect for warm weather meals. This easy viral-inspired recipe comes together quickly and delivers the perfect balance of creamy, tangy, and slightly spicy flavor in every bite. Serve it as a side dish, picnic favorite, or healthy lunch option all summer long.

Print Recipe Pin Recipe

Prep Time 20

Chilling Time 15

Total Time 35

Servings: 4 servings

Course: Lunch, Side Dish

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

For the Salad

4 Persian cucumbers thinly sliced
1 teaspoon salt
2 green onions green onions thinly sliced

For the Dressing

1/3 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon honey
1 garlic clove minced
1 teaspoon grated fresh ginger
1 teaspoon chili crisp

For Garnish

1 tablespoon sesame seeds

Equipment

Colander
Paper towels
Large bowl

Method

Place the sliced cucumbers in a colander and sprinkle with salt.
Let the cucumbers sit for 15 minutes to release excess moisture.
Pat the cucumbers dry thoroughly with paper towels.
In a large bowl whisk together the Greek yogurt, mayonnaise, rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili crisp until smooth.
Add the cucumbers and green onions to the bowl.
Toss everything together until evenly coated in the creamy dressing.
Sprinkle sesame seeds over the top before serving.
Chill for 15 minutes before serving for the best flavor.

Notes

For extra crunch, use English cucumbers or Persian cucumbers and avoid overmixing after adding the dressing. This salad tastes best served cold straight from the refrigerator.