creamy asian cucumber salad
Get ready to discover your new favorite side dish! This creamy Asian cucumber salad is a refreshing, vibrant, and incredibly easy recipe that’s perfect for warm weather gatherings or as a simple weeknight addition. With crisp cucumbers coated in a luscious, savory-sweet dressing, it delivers a delightful crunch and a burst of flavor that will leave you wanting more.
Why You’ll Love This Recipe
- Quick & Easy: Requires minimal prep and comes together in just minutes.
- Irresistibly Refreshing: Crisp cucumbers and a cool, creamy dressing make it ideal for any meal.
- Flavorful Dressing: A unique blend of sweet, tangy, and savory with a hint of nutty goodness.
- Perfect Side Dish: Complements a wide range of main courses, from grilled meats to stir-fries.
- Simple Ingredients: Uses common pantry staples you likely already have on hand.
- Make-Ahead Friendly: Tastes even better after chilling, allowing flavors to fully meld.
Ingredients
Gathering these simple ingredients is the first step to creating this delectable salad.
For the Salad:
- 2 large English cucumbers (about 900 g), thinly sliced
- ⅓ cup (about 40 g) red onion, very thinly sliced
- ⅛ teaspoon (0.5 g) freshly ground black pepper, for garnish
For the Creamy Asian Dressing:
- ¼ cup (60 g) mayonnaise
- 1 ½ tablespoons (22 ml) rice vinegar
- 2 tablespoons (42 g) honey
- 1 tablespoon (16 g) creamy peanut butter
- ½ tablespoon (7.5 ml) soy sauce (or tamari for gluten-free)
- 1 teaspoon (5 ml) yellow mustard
- ¼ teaspoon (1.25 ml) toasted sesame oil
Ingredient Notes & Substitutions
Cucumbers: English cucumbers are fantastic here because they have thin skins and fewer seeds, making them ideal for slicing without needing to peel. Regular slicing cucumbers work too, but you might want to peel them if the skin is thick or waxy, and scoop out large seeds.
Red Onion: Thinly sliced red onion adds a mild bite and a pop of color. If you find raw onion too strong, you can soak the slices in ice water for 10-15 minutes before draining to mellow their flavor.
Peanut Butter: Creamy peanut butter is essential for the smooth texture of the dressing. For a nut-free version, consider using sunflower seed butter (like SunButter).
Soy Sauce: Use a low-sodium soy sauce if you’re watching your salt intake. Tamari is an excellent gluten-free alternative that tastes very similar.
Yellow Mustard: Don’t skip this! It adds a subtle tang and a touch of emulsification to the dressing, balancing the sweetness and richness.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Sharp knife or mandoline slicer
- Plastic wrap
How to Make
Step 1: Prepare the Dressing
In a medium bowl, combine the mayonnaise, rice vinegar, honey, creamy peanut butter, soy sauce, yellow mustard, and toasted sesame oil. Whisk vigorously until the dressing is completely smooth and all ingredients are thoroughly incorporated.
Step 2: Slice Vegetables
Using a sharp knife or a mandoline slicer, carefully slice the cucumbers and red onion into very thin rounds. Place the sliced vegetables into a large mixing bowl.
Step 3: Combine and Toss
Pour the prepared creamy Asian dressing over the sliced cucumbers and red onion. Gently toss everything together until the vegetables are evenly coated with the luscious dressing.
Step 4: Chill
Cover the bowl tightly with plastic wrap and refrigerate for at least 20 minutes. This chilling period allows the flavors to meld and the salad to become perfectly crisp and refreshing.
Step 5: Garnish and Serve
Before serving, give the salad a final gentle toss. Sprinkle with freshly ground black pepper for an aromatic finish, then serve cold.
Pro Tips
- Achieve Thin Slices: For the best texture, aim for paper-thin cucumber and onion slices. A mandoline slicer makes this task quick and uniform. If using a knife, take your time for even results.
- Don’t Over-Chill: While chilling is good for flavor, don’t let it sit for more than a few hours, as the cucumbers can start to release too much water and become soggy.
- Taste and Adjust: Always taste your dressing before mixing it with the salad. Adjust honey for sweetness, soy sauce for saltiness, or rice vinegar for tang to suit your preference.
- Blot Cucumbers: If your cucumbers seem particularly watery, you can lightly blot them with a paper towel after slicing to prevent the dressing from becoming too diluted.
Serving Suggestions
This creamy Asian cucumber salad is incredibly versatile. It’s a fantastic accompaniment to:
- Grilled chicken or fish
- BBQ ribs or pulled pork
- Stir-fries or rice bowls
- Spicy Asian noodles
- As a refreshing side to sandwiches or wraps
- Alongside a simple fried rice or spring rolls
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. While it’s best enjoyed fresh, it will still be delicious on the second day, though the cucumbers may soften slightly. This salad is not suitable for freezing. Give it a quick stir before serving leftovers.
Variations & Substitutions
- Add Spice: Stir in a pinch of red pepper flakes or a small dash of sriracha to the dressing for a subtle kick.
- Herbal Freshness: Garnish with fresh chopped cilantro, mint, or green onions for an extra layer of flavor.
- Nutty Crunch: Sprinkle with toasted sesame seeds or chopped roasted peanuts just before serving.
- Creamy Texture Swap: If you’re not a fan of mayonnaise, you can try using Greek yogurt for a lighter, tangier dressing, though the flavor profile will shift slightly.
- Vegetable Boost: Add thinly sliced bell peppers, shredded carrots, or edamame for more color and texture.
Nutrition Information
This creamy Asian cucumber salad offers a refreshing and satisfying side dish. Per serving, it provides a good source of healthy fats from the mayonnaise and peanut butter, alongside vitamins and hydration from the fresh cucumbers. The dressing, while rich in flavor, does contain some added sugar from honey and a moderate sodium content from soy sauce. This summary is based on estimates and can vary depending on specific brands and portion sizes.
FAQ
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the dressing a day in advance. For the freshest texture, assemble the salad with the cucumbers and dressing no more than a few hours before serving.
Q: What kind of cucumbers are best for this recipe?
A: English or Persian cucumbers are ideal due to their thin skin and minimal seeds. If using regular slicing cucumbers, you might want to peel them.
Q: Can I use a different type of mustard?
A: Yellow mustard provides the classic flavor balance for this recipe. Other mustards might alter the taste significantly, so stick with yellow if possible.
Q: Is this salad gluten-free?
A: To make it gluten-free, simply ensure you use tamari instead of regular soy sauce, as soy sauce often contains wheat.
Q: Why do I need to chill the salad?
A: Chilling allows the flavors to meld and intensify, and it also ensures the cucumbers are perfectly crisp and refreshing when served.
This creamy Asian cucumber salad is a testament to how simple ingredients can create something truly extraordinary. It’s a harmonious blend of textures and tastes that brightens up any meal, proving that sometimes, the best dishes are the easiest to prepare. Enjoy the delightful crunch and the vibrant flavors of this quick and satisfying side!
Recipe Card
creamy asian cucumber salad
Ingredients
Equipment
Method
- In a small bowl, whisk together honey, soy sauce, sesame oil, mayonnaise, peanut butter rice vinegar and mustard.
- In another bowl, add thinly sliced cucumber and red onion. Pour dressing over the cucumber and toss to combine. Cover bowl with plastic wrap and place in the fridge for at least 20 minutes before serving.
- Sprinkle salad with black pepper and serve!
