Description
A refreshing, creamy Asian-style cucumber salad with a tangy yogurt dressing. Ideal for hot days, it offers 2g of protein per serving and pairs perfectly with grilled fish or shrimp skewers. Thinly sliced cucumbers absorb the dressing for maximum flavor.
Ingredients
Plain Greek yogurt, 1 cup (full-fat for richest texture)
Rice vinegar, 2 tbsp (or 1 tbsp white vinegar + 1 tsp apple cider vinegar as substitute)
Soy sauce, 1 tbsp (use tamari for gluten-free)
Garlic, 2 cloves, minced
Fresh ginger, 1 tsp, grated
Sesame oil, 1 tsp
Cucumbers, 2 large (sliced, approximately 4 cups)
Kosher salt, 1 tsp
Fresh cilantro, chopped, for garnish
Sesame seeds, for garnish
Instructions
Wash and thinly slice cucumbers to 1mm thickness for maximum surface area
Toss sliced cucumbers with 1 tsp salt in a mixing bowl; let sit 10 minutes at room temperature for moisture extraction
Rinse cucumbers thoroughly under cold water, drain, and pat dry with paper towels
In a separate container, whisk together Greek yogurt, rice vinegar, soy sauce, minced garlic, grated ginger, and sesame oil to create the dressing
Combine dried cucumbers with the dressing in a large bowl
Chill in refrigerator for at least 30 minutes, preferably longer, to let flavors develop
Garnish with cilantro and sesame seeds before serving
Notes
Use a mandoline for consistent 1mm slices to maintain texture
Adjust vinegar ratio to 1:2 (rice vinegar to lime juice) for flavor customization
Add 1/2 tsp chili flakes for mild heat
Avoid regular yogurt (non-Greek) for optimal thickness
Ensure cucumbers are completely dry before dressing to maintain crunch
Chilling is essential to absorb flavors and prevent sogginess
- Prep Time: 15
- Category: Vegetarian Recipes
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg