Description
A quick and refreshing creamy Asian cucumber salad made with crisp cucumbers, creamy avocado, grated carrot, and scallions, all tossed in a flavorful soy-sesame dressing with a spicy kick from crispy chili oil. Perfect as a light snack or side dish, this healthy salad comes together in just 10 minutes.
Ingredients
Vegetables
- 2 large cucumbers, sliced
- 1 large avocado, chopped
- 1 large carrot, grated
- 4 scallions, chopped
Dressing
- 1 tbsp mayonnaise
- 1 tbsp Greek yogurt (or Skyr yogurt)
- 1 tsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp low sodium soy sauce
- 1 tbsp crispy chili oil (more to taste)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Prepare the vegetables: Slice the cucumbers thinly, chop the scallions finely, dice the avocado into small pieces, and grate the carrot to create a mix of textures for the salad.
- Combine ingredients: Place all the prepared vegetables into a large mixing bowl. Add the mayonnaise, Greek yogurt, brown sugar, sesame oil, rice vinegar, low sodium soy sauce, and crispy chili oil to the bowl.
- Toss the salad: Mix everything thoroughly until the vegetables are evenly coated with the creamy soy-sesame dressing and the chili oil is well distributed.
- Season and garnish: Taste the salad and adjust seasoning by adding salt if needed. Sprinkle the sesame seeds on top as a garnish before serving.
- Serve: Enjoy immediately as a refreshing side dish or light snack.
Notes
- You can adjust the amount of crispy chili oil to control the heat level of the salad.
- For a vegan version, substitute mayonnaise and Greek yogurt with vegan alternatives.
- Use low sodium soy sauce to keep the sodium content moderate.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
