Description
This Creamy Asian Cucumber Salad is a vibrant and refreshing side dish featuring crisp cucumbers, crunchy vegetables, and a luscious, creamy dressing with a hint of spice. It’s perfect for summer or as an accompaniment to Asian-inspired meals.
Ingredients
Scale
- 400g (14oz) Cucumbers: sliced into ribbons
- 70g (2.5oz) Carrot: julienned
- 80g (2.8oz) Red Bell Pepper: thinly sliced
- 45ml (3 Tbsp) Rice Vinegar
- 30ml (2 Tbsp) Lime Juice: freshly squeezed
- 15ml (1 Tbsp) Sesame Oil: toasted
- 15ml (1 Tbsp) Soy Sauce or Tamari
- 15ml (1 Tbsp) Maple Syrup: pure
- 5ml (1 tsp) Chili Oil: optional
- 120ml (½ cup) Coconut Cream: full-fat
- 5g (1 tsp) Ginger: freshly grated
- 1 Clove Garlic: minced
- 15g (1 Tbsp) Sesame Seeds: toasted
- 30g (2 Tbsp) Cilantro: chopped
- Pinch Matcha Powder
- Microgreens or Edible Flowers: for garnish
Instructions
- Prepare Cucumbers: Slice cucumbers into ribbons, salt, and let sit for 10 minutes, then pat dry.
- Julienne Vegetables: Julienne carrot and slice red bell pepper.
- Whisk Dressing: Combine vinegar, lime juice, sesame oil, soy sauce, maple syrup, chili oil, ginger, and garlic.
- Incorporate Coconut Cream: Whisk in coconut cream until smooth.
- Combine and Coat: Toss cucumbers, carrot, and bell pepper with dressing.
- Add Finishing Touches: Sprinkle with sesame seeds and cilantro.
- Chill and Meld: Refrigerate for at least 20 minutes.
- Plate and Garnish: Serve chilled with matcha powder and microgreens.
Notes
For optimal crispness, ensure cucumbers are thoroughly dried after salting. Using full-fat coconut cream is crucial for the creamy texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Cold
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: cucumber salad,asian salad,creamy salad,side dish,summer salad,healthy,vegan,gluten-free