There’s something truly irresistible about this Creamy Asian Cucumber Salad Recipe that makes it stand out as a delightful side that’s both refreshing and indulgent. The crisp, cool cucumbers paired with a luscious, creamy dressing bursting with sesame, a hint of heat from Sriracha, and that unmistakable tang of rice vinegar create a perfect balance you’ll want again and again. Whether you’re looking for a quick snack or a vibrant accompaniment to an Asian-inspired meal, this salad hits every note just right.
Ingredients You’ll Need
This recipe shines in its simplicity, combining a handful of fresh, pantry-friendly ingredients that each play a vital role in creating the perfect harmony of flavors and textures. From crunchy cucumbers to silky mayo, and nutty sesame oil to a touch of heat, every element is essential.
- English or Persian cucumbers: These cucumbers offer a crisp, refreshing crunch without overpowering bitterness, making the salad wonderfully light.
- Green onion: Thinly sliced for a mild oniony bite that enhances freshness without dominating the dish.
- Salt: Crucial for drawing excess water from cucumbers and intensifying their natural flavor—don’t skip this step!
- Kewpie mayo: Adds creamy richness and umami depth, giving this salad its signature smooth texture.
- Sesame oil: Provides a toasty, aromatic background note that feels quintessentially Asian.
- Roasted sesame seeds: Sprinkled on top for an extra layer of crunch and nuttiness that makes every bite exciting.
- Rice vinegar: Offers tangy brightness to balance the creamy and savory flavors perfectly.
- Sriracha chili sauce (optional): A touch of heat for those who love a little kick, elevating the entire salad experience.
How to Make Creamy Asian Cucumber Salad Recipe
Step 1: Prep and Slice the Cucumbers
Start by slicing your English cucumber or Persian cucumbers into thin discs—using a mandoline slicer on a medium setting makes this quick and ensures uniform pieces. Thin slices are key because they soak up the dressing perfectly while maintaining a satisfying crunch.
Step 2: Salt the Cucumbers and Drain
Next, sprinkle the sliced cucumbers with salt and toss them thoroughly to coat each piece. Let them sit for about 20 minutes. This process draws out excess water, keeping your salad crisp and preventing it from becoming soggy. Once the water pools, pour it out and gently squeeze the cucumbers by handfuls to remove any lingering moisture. Avoid rinsing, as that would wash away the seasoning.
Step 3: Combine Dressing Ingredients
In the same bowl with the cucumbers, add your Kewpie mayo, sesame oil, roasted sesame seeds, rice vinegar, green onion slices, and if you like, a teaspoon of Sriracha chili sauce for a gentle spicy note. Toss everything well so every cucumber slice is luxuriously coated with creamy goodness.
Step 4: Taste and Adjust
The beauty of this salad is how adaptable it is. Give it a taste and decide if it needs a bit more salt, vinegar, or sriracha, according to your preference. Once it’s perfectly balanced, it’s ready to serve and enjoy immediately or after chilling briefly to deepen flavors.
How to Serve Creamy Asian Cucumber Salad Recipe
Garnishes
While the roasted sesame seeds sprinkled on top provide delightful texture, feel free to add extra garnishes for contrast and flair. Thinly sliced fresh herbs like cilantro or mint add brightness, while a few toasted chopped peanuts or a drizzle of extra toasted sesame oil can elevate the visual and flavor appeal for guests.
Side Dishes
This salad is a superstar side for grilled meats such as teriyaki chicken or Korean BBQ ribs, and also pairs beautifully with steamed rice or noodle dishes. Its cool, creamy crunch offers a refreshing foil for rich, savory mains and helps lighten up heavier plates.
Creative Ways to Present
Want to impress? Serve this salad in chilled individual bowls or clear glass serving dishes to showcase the vibrant green hues and creamy texture. Layer it atop a bed of leafy greens or use it as a topping on rice paper wraps or fresh tacos for a unique fusion twist that excites the palate.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to two days. Keep in mind that cucumbers may release more water over time and soften slightly, so it’s best enjoyed fresh or within a short period.
Freezing
Due to its fresh cucumbers and creamy dressing, this salad does not freeze well. The texture of cucumbers will be compromised, becoming mushy and watery after thawing, so it’s best to prepare fresh when possible.
Reheating
This salad is intended to be served cold or at room temperature. Reheating will break down the creamy dressing and soften the cucumbers, so it’s not recommended. Simply give it a gentle stir before serving if it has been refrigerated to redistribute the dressing.
FAQs
Can I use regular mayonnaise instead of Kewpie mayo?
Absolutely! While Kewpie mayo offers a slightly sweeter and richer flavor with rice vinegar and MSG, regular mayonnaise will still create a creamy texture; you might just want to add a splash more rice vinegar or a pinch of sugar to mimic that signature taste.
What kind of cucumbers work best for this salad?
English cucumbers are ideal because of their thin skin and fewer seeds, but Persian cucumbers are also a fantastic choice. Avoid large, thick-skinned cucumbers as they tend to be more bitter and watery.
Is this salad spicy?
The recipe includes optional Sriracha for a mild kick, but if you prefer no heat, simply omit the chili sauce. The salad will still shine with its creamy, tangy, and nutty flavors.
Can I make this salad vegan?
To make the Creamy Asian Cucumber Salad Recipe vegan, swap out the Kewpie mayo for a vegan mayonnaise alternative. The rest of the ingredients are naturally plant-based and flavorful.
How long does it take to prepare this salad?
From slicing the cucumbers to tossing everything together, this salad takes about 25 minutes including the 20-minute salting time, making it a quick and easy dish to whip up whenever you need a fresh side.
Final Thoughts
This Creamy Asian Cucumber Salad Recipe is a delightful discovery for anyone craving something fresh, creamy, and packed with flavor. It’s a quick and easy way to elevate your meals with just a few simple ingredients, and once you try it, I promise it will become a beloved staple in your recipe rotation. Give it a go—you won’t regret adding this cool, crunchy masterpiece to your table!
PrintCreamy Asian Cucumber Salad Recipe
This creamy cucumber salad is a refreshing and easy-to-make Asian-inspired side dish that combines crunchy cucumbers with a rich, flavorful dressing featuring Kewpie mayo, toasted sesame oil, and a hint of spicy Sriracha. Perfect as a light snack or accompaniment to a variety of meals, it balances cool creaminess with bold, nutty, and slightly tangy flavors.
- Prep Time: 5 minutes
- Cook Time: 20 minutes (salting time)
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Vegetables
- 1 English cucumber or 3 Persian cucumbers (about 11 oz)
- 1 green onion, thinly sliced
Seasonings and Dressing
- 1 teaspoon salt (to draw out moisture)
- 1 tablespoon Kewpie mayo
- 1 tablespoon sesame oil (roasted preferred)
- 1 tablespoon roasted sesame seeds
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha chili sauce (optional)
Instructions
- Prep the cucumbers: Slice cucumbers into thin, even discs using a mandolin slicer on the #3 setting for uniform thickness. Thin slices help the flavors absorb better and provide a satisfying crunch.
- Salt the cucumbers: Add 1 teaspoon of salt to the sliced cucumbers and toss thoroughly to coat. Let the salted cucumbers sit for about 20 minutes to allow the salt to draw out excess water. Afterward, pour out the liquid collected at the bottom of the bowl. Then, gently squeeze the cucumbers by handfuls to remove any residual moisture without rinsing, which keeps the flavors intact.
- Make the dressing and combine: To the drained cucumbers, add the thinly sliced green onion, 1 tablespoon Kewpie mayo, 1 tablespoon roasted sesame oil, 1 tablespoon roasted sesame seeds, 1 teaspoon rice vinegar, and 1 teaspoon Sriracha chili sauce (if using). Toss everything together until the cucumbers are well coated in the creamy, nutty, and slightly spicy dressing. Taste and adjust seasoning if necessary. Serve immediately for best texture and flavor.
Notes
- Using Kewpie mayo provides a milder and slightly sweeter flavor than regular mayo, enhancing the Asian profile of the salad.
- Do not rinse the cucumbers after salting, as this washes away the flavorful salt and reduces the salad’s overall taste.
- Roasted sesame oil imparts a deeper, nuttier flavor compared to plain sesame oil.
- The Sriracha is optional; omit or adjust quantity for milder or spicier variations.
- This salad is best consumed fresh but can be stored covered in the refrigerator for up to 1 day without becoming soggy.
