Creamy Asian Cucumber Bowl

Last summer, my kitchen felt like a sauna, and the thought of turning on the stove made me sweat just thinking about it. I discovered cucumbers in the back of my fridge, and what started as a desperate attempt to use up produce became one of my favorite go-to meals ever.

My sister came over for lunch that first day, eyeing the bowl skeptically until she took her first bite. She literally paused mid-chew, looked up, and asked me to write down the recipe right then and there.

Ingredients

• 2 medium cucumbers: Thinly slice them as evenly as possible for that perfect crunch in every bite
• 1 small carrot: Julienned into matchsticks adds the most beautiful pop of color and sweetness
• 1/2 red bell pepper: Thinly sliced brings this gorgeous red contrast that makes the whole bowl feel special
• 2 green onions: Thinly sliced including some of the green tops for that mild onion bite
• 1/2 cup edamame beans: Cooked and shelled, these little protein gems make it actually filling
• 1 tablespoon fresh cilantro: Roughly chopped, dont be shy with it unless youre one of those soap-tasters
• 3 tablespoons plain Greek yogurt: Or vegan yogurt works perfectly if you need dairy-free
• 1 tablespoon mayonnaise: This is the secret to that restaurant-quality creamy texture
• 1 tablespoon rice vinegar: Just enough brightness to cut through the richness
• 2 teaspoons soy sauce: Use tamari if you need this gluten-free
• 1 teaspoon toasted sesame oil: This stuff is pure magic, dont skip it
• 1 teaspoon honey or maple syrup: Balances everything out beautifully
• 1 teaspoon grated fresh ginger: Grate it finely so nobody gets an unexpected spicy chunk
• 1 clove garlic: Minced as small as you possibly can
• 1 teaspoon sriracha: Optional but honestly recommended if you like any heat at all
• 1 tablespoon toasted sesame seeds: Toast them in a dry pan for like 30 seconds, game changer
• 2 tablespoons chopped roasted peanuts or cashews: That final crunch on top makes everything complete
• Lime wedges: For serving because that acid hit right before eating is everything

Instructions

Prep your vegetables:

In a large bowl, combine those cucumbers, carrot, bell pepper, green onions, edamame, and cilantro

Make the creamy dressing:

In a separate small bowl, whisk together the yogurt, mayo, rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and sriracha until youve got something smooth and creamy

Bring it all together:

Pour that dressing over your vegetables and toss everything gently until every single piece is coated

Plate it up:

Divide between two bowls and sprinkle each one with those sesame seeds and nuts

Finish with lime:

Serve immediately with lime wedges on the side for squeezing over right before you dig in

Save

This bowl has become my default contribution to summer potlucks because people always ask for the recipe. Something about the combination of cool crisp vegetables with that creamy tangy dressing just works.

Making It Your Own

Ive found that grilled tofu cubes or even some shredded rotisserie chicken can transform this from a side dish into a proper dinner. The dressing is strong enough to stand up to pretty much any protein you throw at it.

The Creamy Factor

What I love about this particular dressing is how the Greek yogurt gives you that creamy satisfaction without feeling heavy. Sometimes I use coconut yogurt for a slightly different flavor profile that works beautifully too.

Make Ahead Tips

You can slice all your vegetables and store them in separate containers in the fridge for up to two days. The dressing actually gets better after sitting for a few hours, so make that ahead and keep it in a jar.

• Toast extra nuts and seeds to keep on hand for quick weeknight toppings
• If meal prepping, keep the dressing separate until youre ready to eat
• Add delicate herbs like cilantro right before serving so they stay fresh and perky

Save

Theres something so satisfying about eating something this vibrant and refreshing, especially when it comes together so quickly.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Prepare the vegetables and dressing separately up to 24 hours in advance. Store vegetables in an airtight container and dressing in the refrigerator. Toss together just before serving to maintain the crisp texture.

→ How do I make it completely dairy-free?

Substitute the Greek yogurt with unsweetened coconut yogurt or almond yogurt, and use a vegan mayonnaise alternative. The texture and flavor remain excellent while making it fully plant-based.

→ What protein additions work well?

Grilled tofu cubes, cooked shrimp, shredded rotisserie chicken, or even chickpeas complement the Asian flavors beautifully. Add these directly to the bowl before tossing with the dressing.

→ Can I adjust the spice level?

Absolutely. Start with half the suggested sriracha amount, then gradually increase to your preferred heat level. For a milder version, omit sriracha entirely or add a pinch of red pepper flakes instead.

→ How long does the dressing stay fresh?

The creamy dressing keeps well in a sealed container in the refrigerator for 5-7 days. Give it a quick whisk before using, as the ingredients may separate slightly when stored.

→ What other vegetables can I add?

Shredded purple cabbage, thinly sliced radishes, snap peas, or mung bean sprouts all add wonderful crunch and color. Stick with vegetables that maintain their crisp texture when raw.