Viral Creamy Asian Cucumber Salad — Easy & Addictive
Description
This Viral Creamy Asian Cucumber Salad is crunchy, creamy, and packed with bold umami flavour. Crisp cucumbers are coated in a rich, garlicky, slightly spicy dressing with hints of sesame and tangy soy. It’s refreshing, addictive, and comes together in minutes—perfect as a side dish or light snack.
Servings
Serves: 3–4 people
Ingredients
Salad:
- 3–4 cucumbers (sliced into thick rounds)
- 1/2 tsp salt (for draining)
Creamy Dressing:
- 1/3 cup mayonnaise (or Greek yogurt for lighter option)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1–2 cloves garlic (minced)
- 1 tsp honey or sugar
- 1/2 tsp chilli flakes (adjust to taste) 🌶️
Toppings:
- 1 tbsp sesame seeds
- 2 tbsp green onions (chopped)
- Optional: crushed peanuts or chilli oil
Instructions
- Prep cucumbers:
Slice cucumbers and sprinkle with salt. Let sit for 10–15 minutes to release excess water.
Pat dry with paper towel. - Make dressing:
In a bowl, whisk together mayo, soy sauce, rice vinegar, sesame oil, garlic, honey, and chilli flakes. - Combine:
Add cucumbers to the dressing and toss well to coat. - Garnish:
Top with sesame seeds, green onions, and optional toppings. - Chill & serve:
Refrigerate for 10–15 minutes for best flavour.
Notes
- Draining cucumbers prevents watery salad
- Adjust spice level to your preference
- Best served fresh and chilled
Tips
- Use English cucumbers for fewer seeds
- Add shredded chicken for protein 🍗
- Drizzle chilli oil for extra flavour 🔥
Nutritional Info (Approx per serving)
- Calories: 180
- Protein: 3g
- Fat: 14g
- Carbs: 10g
Benefits
- Hydrating and refreshing 🥒
- Rich in healthy fats (if using mayo/yogurt)
- Quick, no-cook recipe
- Great low-carb snack
Q&A
Q: Can I make it dairy-free?
A: Yes, use vegan mayo.
Q: How long does it last?
A: Best eaten within 1–2 days.
Q: Can I make it spicy?
A: Add more chili flakes or chili oil.
Q: What can I serve it with?
A: Grilled meats, rice bowls, or noodles.