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Creamy Asian Cucumber Salad Recipe

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3.9 from 11 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://yumntasty.com/creamy-asian-cucumber-salad-recipe/