Description
Creamy Asian Cucumber Salad is a refreshing and vibrant dish that perfectly balances crunchiness and creaminess. With crisp cucumbers coated in a luscious sesame-soy dressing, this salad is not only a delightful side for summer BBQs but also a fantastic way to impress your family any day of the week. Quick to prepare and made with minimal ingredients, it’s an experience that will leave your taste buds dancing.
Ingredients
Scale
- 2 medium cucumbers (sliced)
- 1 cup full-fat sour cream
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 2 tbsp unseasoned rice vinegar
- 3 green onions (sliced)
- 2 tbsp toasted sesame seeds
Instructions
- Wash the cucumbers thoroughly and slice them into rounds or half-moons.
- In a mixing bowl, combine sour cream, soy sauce, sesame oil, and rice vinegar until smooth.
- Add sliced green onions and sesame seeds to the dressing mixture.
- Gently fold in the cucumbers until well-coated without mashing them.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with extra sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: None
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: - For extra crunch, consider substituting cucumbers with radishes. - To avoid a watery salad, allow sliced cucumbers to drain slightly before mixing with the dressing. - Leftovers can be stored in an airtight container for up to three days; stir gently before serving.