Ingredients
Equipment
Method
- Begin by washing your English cucumbers thoroughly. Trim off the ends. For the best texture, you can choose to peel them or leave the skin on. English cucumbers have thin, edible skin that's packed with nutrients, so leaving it on is a great option. Slice the cucumbers thinly, aiming for about 1/8-inch thickness. If your cucumbers have seeds, you can scoop them out with a spoon while slicing to avoid a watery salad, though English cucumbers are typically seedless or have very small, soft seeds. Place the sliced cucumbers in a colander set over a bowl. Sprinkle them with about 1/2 teaspoon of salt and let them sit for about 15-20 minutes. This crucial step draws out excess moisture, preventing a soggy salad and ensuring your cucumbers stay wonderfully crisp after dressing.2 large English cucumbers, 1/2 teaspoon salt
- While the cucumbers are draining, it’s time to create the magical dressing. In a medium bowl, combine the plain Greek yogurt and creamy peanut butter. Whisk them together until they form a smooth, cohesive base. The Greek yogurt provides a wonderful creaminess without being too heavy, while the peanut butter adds a rich, nutty depth that’s characteristic of many Asian-inspired flavors. Next, add the rice vinegar for a bright, tangy note, and the soy sauce for that savory umami flavor. If you’re using honey or maple syrup, add it now to balance the acidity and add a touch of sweetness. Drizzle in the sesame oil for its distinctive aroma and flavor. Finally, stir in the minced garlic, grated fresh ginger, and a pinch of red pepper flakes if you desire a hint of heat. Whisk everything together vigorously until the dressing is completely smooth and well-combined. Taste the dressing and adjust seasonings as needed. You might want a little more soy sauce for saltiness, more vinegar for tang, or more honey for sweetness.1/4 cup plain Greek yogurt, 2 tablespoons creamy peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, 1-2 cloves garlic, 1/2 teaspoon fresh ginger, Pinch red pepper flakes
- Once the cucumbers have finished draining and you’ve gently pressed out any remaining liquid with your hands or by lightly squeezing them, discard the collected water. Add the drained cucumber slices to a large mixing bowl. Pour the prepared creamy Asian dressing over the cucumbers. Gently toss everything together, ensuring each cucumber slice is evenly coated with the luscious dressing. For the best flavor absorption and a truly refreshing experience, cover the bowl and refrigerate the salad for at least 15-30 minutes before serving. This chilling time allows the flavors to meld wonderfully and the cucumbers to become perfectly chilled.2 large English cucumbers
- Just before serving your Easy Creamy Asian Cucumber Salad, remove it from the refrigerator. Give it a final gentle toss. Garnish generously with freshly chopped cilantro, which adds a burst of fresh, herbaceous flavor, and a sprinkle of toasted sesame seeds for added texture and nutty notes. Serve immediately as a refreshing side dish alongside grilled meats, fish, stir-fries, or as a light and satisfying snack.2 tablespoons fresh cilantro, 1 tablespoon toasted sesame seeds
Notes
Leftovers can be kept in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing.