Description
A quick, refreshing, and creamy side dish that balances tangy, savory, and sweet flavors. This salad stays crisp and is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 2 large English cucumbers
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon toasted sesame oil
- 1 tablespoon white sugar or honey
- Salt and white pepper to taste
- Optional: Toasted sesame seeds and sliced green onions for garnish
Instructions
- Wash cucumbers and slice into thin rounds, half-moons, or ribbons using a knife or peeler. Place in a mixing bowl.
- Sprinkle a pinch of salt over the cucumbers and let sit for 5 minutes to draw out excess water. Drain or pat dry.
- In a small bowl or mason jar, whisk or shake together mayonnaise, rice vinegar, sesame oil, sugar, salt, and white pepper until smooth.
- Pour the dressing over the prepared cucumbers and toss until evenly coated.
- Chill in the refrigerator for 15-20 minutes to allow flavors to meld, then garnish and serve cold.
Notes
Use unseasoned rice vinegar to control sweetness and salt levels. Salting the cucumbers beforehand is crucial for maintaining crunch and preventing a watery salad. For a lighter option, substitute half the mayo with Greek yogurt. Store in an airtight container for up to 3 days, but consume within 24 hours for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5
- Sodium: 250
- Fat: 16
- Saturated Fat: 2.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
Keywords: Asian cucumber salad, creamy cucumber salad, 5-ingredient recipe, quick side dish, meal prep, gluten-free, low calorie, healthy salad