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Creamy Sesame Asian Cucumber Salad Bowl

Crisp English cucumbers and edamame tossed in a tangy sesame Greek yogurt dressing with fresh ginger and garlic for a refreshing 15-minute side dish or light dinner.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Light Dinner, Salad, Side Dish
Cuisine: Asian, Japanese-inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced or smashed and cut into chunks
  • 0.5 small red onion thinly sliced
  • 0.5 cup shelled edamame thawed if frozen
  • 0.5 cup Greek yogurt or mayo full-fat Greek yogurt recommended for best texture
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • 0.5 teaspoon fresh ginger grated
  • 1 tablespoon toasted sesame seeds for garnish
  • red pepper flakes optional, for heat
  • fresh cilantro or green onions chopped, for garnish

Equipment

  • large mixing bowl
  • small mixing bowl
  • whisk
  • colander

Method
 

  1. Slice cucumbers into thin rounds or half-moons. For extra crunch, place in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
  2. Optional smashing technique: Use the flat side of a large knife or a rolling pin to crack the cucumbers before cutting into rough chunks. This creates craggy edges that hold more dressing.
  3. In a small bowl, whisk together the Greek yogurt or mayo, rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger until completely smooth. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, combine the prepared cucumbers, thinly sliced red onion, and edamame.
  5. Pour the dressing over the vegetables and toss gently until every piece is evenly coated.
  6. Cover and refrigerate for at least 15 to 30 minutes before serving to allow the flavors to meld.
  7. Just before serving, top with toasted sesame seeds, red pepper flakes if desired, and freshly chopped cilantro or green onions.

Notes

Storage: Store in an airtight container for up to 2 days. Stir before serving and drain any excess liquid released by the cucumbers. For best results over multiple days, store dressing separately and dress individual portions as needed. Vegan option: Use vegan mayo or a tahini-based dressing in place of Greek yogurt. Add-ins: Shredded carrots, sliced radishes, or quick-pickled red onion add extra color and crunch. Serving suggestion: Use as a base for seared salmon, grilled tofu, or shredded rotisserie chicken for a complete protein-forward dinner.