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Easy Creamy Cucumber Salad Recipe

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4.1 from 8 reviews

A simple and refreshing Asian creamy cucumber salad featuring thinly sliced cucumbers tossed in a savory dressing of Kewpie mayo, sesame oil, roasted sesame seeds, rice vinegar, and optional Sriracha. Perfect as a light snack or side dish, this salad balances cool, creamy, and crunchy textures with a savory and mildly spicy flavor.

Ingredients

Vegetables

  • 1 English cucumber or 3 Persian cucumbers (about 11 oz)
  • 1 green onion (thinly sliced)

Seasonings & Dressings

  • 1 teaspoon salt
  • 1 tablespoon Kewpie mayo
  • 1 tablespoon sesame oil
  • 1 tablespoon roasted sesame seeds
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha chili sauce (optional)

Instructions

  1. Prep the cucumbers: Slice cucumbers into thin discs using a mandolin slicer set to #3 for even, uniform slices to ensure consistent texture and flavor absorption.
  2. Salt the cucumbers: Add 1 teaspoon of salt to the sliced cucumbers and toss well to coat evenly. Let them sit for about 20 minutes to draw out excess water. After sitting, pour out the liquid that collects at the bottom of the bowl. Gently squeeze cucumbers by the handful to remove any remaining moisture without rinsing to preserve flavor.
  3. Make the dressing and toss: Add Kewpie mayo, sesame oil, roasted sesame seeds, rice vinegar, green onion slices, and Sriracha (if using) directly into the bowl with cucumbers. Toss everything thoroughly until well coated. Taste and adjust seasonings as needed. Serve immediately or chilled for best flavor.

Notes

  • If not salting the cucumbers, substitute with 3 teaspoons light soy sauce for seasoning.
  • Using a mandolin ensures uniform cucumber slices, but a sharp knife works as well.
  • Allowing the cucumbers to release excess water keeps the salad crisp and prevents it from becoming watery.
  • Adjust the amount of Sriracha according to desired spice level.