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Creamy Asian Cucumber Salad

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A refreshing and creamy Asian cucumber salad made with crisp cucumbers and a flavorful sesame-soy dressing. This quick and easy vegan side dish is perfect for summer meals, potlucks, or as a light appetizer.

Ingredients

  • 4 cups cucumbers, thinly sliced (about 3 medium cucumbers)
  • 1/4 cup unsweetened vegan yogurt
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped green onions
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt to taste

Instructions

  1. Wash and thinly slice the cucumbers. Pat them dry with a paper towel to remove excess moisture.
  2. In a mixing bowl, whisk together the vegan yogurt, sesame oil, rice vinegar, soy sauce, maple syrup, grated ginger, and minced garlic until smooth.
  3. Add the sliced cucumbers to the bowl and toss well to coat evenly with the dressing.
  4. Sprinkle sesame seeds, chopped green onions, and red pepper flakes (if using) over the salad.
  5. Chill for at least 10–15 minutes before serving to allow flavors to meld. Serve cold.

Notes

  • For extra crunch, sprinkle with crushed peanuts or cashews before serving.
  • Use English or Persian cucumbers for best texture and fewer seeds.
  • Adjust sweetness or saltiness to taste by modifying maple syrup or soy sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-asian-cucumber-salad/