Creamy Asian Cucumber Salad Bowl- Easy & Refreshing

Craving something light, vibrant, and bursting with flavor? Look no further than this Creamy Asian Cucumber Salad Bowl! This incredibly easy recipe combines crisp cucumbers with a luscious, tangy dressing that’s perfect for a quick lunch, a refreshing side dish, or a delightful light dinner.

Ingredients

• 1 large English cucumber (or 3-4 Persian cucumbers), thinly sliced
• 1/4 cup mayonnaise (Japanese mayo preferred)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, grated (optional)
• 1 teaspoon granulated sugar (or honey/maple syrup)
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)
• 1 tablespoon toasted sesame seeds (for garnish)
• Salt and freshly ground black pepper to taste

Instructions

1. **Prepare the Cucumber:** Wash and thinly slice the cucumber. You can use a mandoline for uniform slices or a sharp knife. For a less watery salad, you can lightly salt the cucumber slices and let them sit for 10-15 minutes, then gently squeeze out excess water before proceeding (optional step).
2. **Make the Dressing:** In a medium bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, minced garlic, grated ginger (if using), granulated sugar, and red pepper flakes until smooth and well combined.
3. **Combine Ingredients:** Add the sliced cucumbers to the bowl with the dressing. Toss gently to ensure all the cucumber slices are evenly coated.
4. **Season and Serve:** Taste the salad and adjust seasoning with salt and pepper if needed. For best flavor, chill in the refrigerator for at least 15-20 minutes before serving.
5. **Garnish:** Just before serving, sprinkle with chopped fresh cilantro and toasted sesame seeds. Serve as a refreshing side or a light meal.