This Creamy Asian Cucumber Bowl is a bright, crunchy side or light main that balances cool cucumbers with a tangy, umami-forward dressing. I make it often in summer when cucumbers are at their best — it comes together in about 20 minutes and never feels heavy. If you enjoy creamy cucumber recipes with a fresh twist, try this simple riff on a classic creamy cucumber salad for more summer inspiration.
Why Make This Recipe
- Fast: ready in under 20 minutes with minimal active prep, perfect for busy weeknights or potlucks.
- Flavor balance: acid from rice vinegar and a touch of honey cuts through the richness for a satisfying bite.
- Refreshing and hydrating: cucumbers are high in water and light on calories, making this a refreshing option.
- Versatile: serves as a side, light lunch, or a crunchy topping for grain bowls and proteins.
- Personal insight: I love this bowl because salting and draining the cucumbers yields a crisp texture that keeps the dish from becoming soggy, a small step that improves every bite.
Also, it pairs well with creamy mains like creamy garlic chicken and rice bowls for a complete meal.
Recipe Overview
- Prep time: 15 minutes (plus 10–15 minutes resting for cucumbers)
- Cook time: 0 minutes (no cooking required)
- Total time: 25–30 minutes
- Servings: 4 (about 1 cup each)
- Difficulty: Easy
- Method: Quick assembly — thinly slice cucumbers, salt and drain, whisk a creamy Asian-style dressing, toss, and chill briefly for best flavor.
My Experience Making This Recipe
I tested this bowl several times to dial in the salt, acid, and sweet balance; the winning ratio was 2 tablespoons rice vinegar to 1 tablespoon honey. The biggest challenge was preventing sogginess — salting and draining the cucumbers made a measurable difference in texture. I also found chilling it 15–30 minutes helps the flavors meld without losing crunch.
How to Make Creamy Asian Cucumber Bowl
Start by slicing 3 medium English cucumbers (about 1.5–2 pounds) into 1/8–1/4-inch rounds using a mandoline or a sharp chef’s knife for uniform pieces. Toss the slices with 1 teaspoon kosher salt and let them sit in a colander for 10–15 minutes, then press or blot gently to remove excess water. Whisk the dressing in a medium bowl: 1/2 cup plain Greek yogurt (or 1/2 cup mayonnaise for richer result), 2 tablespoons rice vinegar, 1 tablespoon soy sauce (or tamari), 1 teaspoon sesame oil, 1 tablespoon honey, 1 garlic clove minced, and 1 teaspoon grated fresh ginger; adjust seasoning with black pepper and 1–2 teaspoons water to reach your preferred consistency. Combine cucumbers, 1/4 cup thinly sliced scallions, and 1 tablespoon toasted sesame seeds, toss gently with the dressing, and chill 15–30 minutes before serving. For a crunchy-briny lift, fold in 1–2 tablespoons chopped pickled jalapeños or pickled daikon.
If you like crunchy cucumber salads with bold dressings, this recipe offers a lighter, Asian-inspired alternative.
Expert Tips for Success
- Salt and drain: salting pulls moisture from cucumbers and concentrates flavor; always drain and gently press before dressing.
- Use a mandoline or sharp knife: uniform 1/8–1/4-inch slices give consistent texture and better mouthfeel; protect fingers with a guard or cut-resistant glove.
- Emulsify the dressing: whisk yogurt (or mayo) with vinegar and soy first to create a smooth base before adding oil to prevent separation.
- Toast seeds and aromatics: toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, and shred scallions thinly on a bias for better distribution.
- Equipment note: a salad spinner speeds drying, a small whisk or fork helps emulsify, and a fine grater works best for fresh ginger.
For a complementary creamy bowl idea that uses a tahini-style dressing, try this easy falafel bowl with creamy tahini dressing to broaden your meal options.
How to Serve Creamy Asian Cucumber Bowl
- As a side: serve chilled alongside grilled salmon, teriyaki chicken, or pan-seared tofu.
- In a bowl: spoon over steamed rice or cold soba noodles and top with sesame-crusted tofu or shredded rotisserie chicken for a quick meal.
- On sandwiches: use as a crisp, tangy topping for banh mi-style sandwiches or wraps.
- Presentation tip: finish with a drizzle of toasted sesame oil, extra sesame seeds, and a few cilantro leaves for color and aroma.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for best quality. Consume within 2–3 days; cucumbers will continue to release water and soften over time, so aim for 24–48 hours for optimal crunch. Freezing is not recommended — cucumbers become mushy when thawed. If the dressing separates during storage, stir or whisk gently to recombine before serving.
Recipe Variations
- Gluten-free: use tamari or coconut aminos instead of soy sauce.
- Dairy-free / Vegan: swap Greek yogurt for equal parts vegan mayonnaise or silken tofu blended until smooth.
- Protein-packed: add 8 ounces of sliced grilled shrimp, chopped rotisserie chicken, or pan-fried tempeh.
- Spicy-sesame: mix 1 teaspoon chili oil and 1 tablespoon tahini into the dressing for a richer, nutty profile.
Nutritional Highlights
- Hydration and low calories: cucumbers are mostly water, helping keep this dish light.
- Protein option: using Greek yogurt or adding tofu raises protein content for a more balanced meal.
- Allergens: contains soy (soy sauce) and may contain sesame; use tamari and omit sesame to avoid those allergens, and use vegan mayo for dairy-free versions.
Portion guidance: a 1-cup serving is a satisfying side (approx. 80–120 kcal depending on dressing choice).
Troubleshooting Common Issues
- Salad is too watery: be sure to salt and drain cucumbers for 10–15 minutes, then press in a towel or spin in a salad spinner. Use thicker yogurt or less water in the dressing.
- Bland dressing: check acid and salt — add 1/2 teaspoon more rice vinegar or 1/4 teaspoon more soy sauce at a time until bright. A tiny pinch of sugar or honey rounds out too-sharp vinegar.
- Uneven cucumber texture: if slices vary, re-slice with a mandoline or very sharp knife for even thickness and consistent dressing coverage.
Frequently Asked Questions
Q1: Can I use regular garden cucumbers instead of English cucumbers?
A1: Yes — peel garden cucumbers if the skin is thick or bitter, then remove seeds if watery. English cucumbers are thinner-skinned and have fewer seeds, so they yield crisper results, but both work after proper salting and draining.
Q2: How far ahead can I make this bowl for a party?
A2: Assemble cucumbers and dressing separately up to 24 hours ahead; toss right before serving. If fully dressed, plan for serving within 24–48 hours to maintain crunch and texture.
Q3: Is there a warm version of this dish?
A3: This recipe is designed to be served chilled, but you can serve the dressing warm over quick-sauteed cucumber ribbons for a different experience; heat the dressing gently (to about 100–110°F) and toss immediately, though expect softer cucumbers.
Q4: How can I make the dressing lighter without losing creaminess?
A4: Substitute half the yogurt with unsweetened plain kefir or a splash of vegetable stock and whisk vigorously, or use 1/4 cup Greek yogurt plus 1/4 cup light mayonnaise for lower fat while retaining body.
Creamy Asian Cucumber Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and crunchy cucumber salad with a tangy, umami-forward dressing, perfect as a side or light main dish.
Ingredients
- 3 medium English cucumbers (about 1.5–2 pounds)
- 1 teaspoon kosher salt
- 1/2 cup plain Greek yogurt (or 1/2 cup mayonnaise)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari)
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup thinly sliced scallions
- 1 tablespoon toasted sesame seeds
- 1–2 tablespoons chopped pickled jalapeños or pickled daikon (optional)
Instructions
- Slice the cucumbers into 1/8–1/4-inch rounds using a mandoline or sharp chef’s knife.
- Toss the cucumber slices with kosher salt and let them sit in a colander for 10–15 minutes, then press or blot gently to remove excess water.
- In a medium bowl, whisk together the yogurt (or mayo), rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger until smooth; adjust seasoning as needed.
- Combine the drained cucumbers, scallions, and sesame seeds, then toss gently with the dressing.
- Chill for 15–30 minutes before serving to enhance flavors.
Notes
For extra crunch, add chopped pickled jalapeños or daikon. Use tamari for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Quick Assembly
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 6g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg