Creamy Asian Cucumber Salad: 5 Steps to Refreshing Delight
A refreshing and creamy Asian cucumber salad made with crisp cucumbers and a flavorful sesame-soy dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 4 cups cucumbers, thinly sliced (about 3 medium cucumbers)
- 1/4 cup unsweetened vegan yogurt
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
Instructions
- Wash and thinly slice the cucumbers. Pat them dry with a paper towel to remove excess moisture.
- In a mixing bowl, whisk together the vegan yogurt, sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until smooth.
- Add the sliced cucumbers to the bowl and toss well to coat evenly with the dressing.
- Sprinkle sesame seeds, chopped green onions, and red pepper flakes (if using) over the salad.
- Chill for at least 10–15 minutes before serving to allow flavors to meld. Serve cold.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Find it online: https://bakerslider.com/creamy-asian-cucumber-salad/