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Easy Creamy Asian Cucumber Salad

A crisp, refreshing, and incredibly flavorful cucumber salad tossed in a rich, spicy, and creamy sesame-mayo dressing. Ready in just 15 minutes!
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 145

Ingredients
  

Salad Base
  • 2 large English cucumbers or 6 small Persian cucumbers
  • 1 tsp kosher salt for drawing out water
  • 0.5 cup carrots julienned or shredded
Creamy Dressing
  • 3 tbsp Japanese mayonnaise (Kewpie brand preferred)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1-2 tbsp chili crisp or chili oil, adjust to taste
  • 2 cloves garlic finely minced or grated
  • 0.5 tsp sugar optional, to balance heat
  • 1 tbsp black and white sesame seeds for garnish

Equipment

  • Chef's knife or Mandoline slicer
  • Large Mixing Bowl
  • Colander
  • Whisk

Method
 

  1. Wash the cucumbers and slice them into thin rounds or half-moons, about 1/8 to 1/4 inch thick.
  2. Place the sliced cucumbers in a colander over a bowl. Toss thoroughly with the kosher salt. Let sit for 10-15 minutes to draw out excess moisture.
  3. Rinse the cucumbers briefly under cold water, drain, and gently squeeze them with your hands or a clean towel to remove as much liquid as possible. Place dry cucumbers and julienned carrots in a large mixing bowl.
  4. In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, chili crisp, minced garlic, and sugar until completely smooth and emulsified.
  5. Pour the dressing over the cucumbers and carrots. Toss well until every slice is thickly coated in the creamy sauce.
  6. Garnish with sesame seeds. Serve immediately, or cover and chill in the refrigerator for 15-30 minutes for maximum flavor.

Notes

Do not skip the salting step! If you don't draw the water out of the cucumbers first, your creamy dressing will become a watery soup. Leftovers are best consumed within 24 hours.