Name: Creamy Asian Cucumber Salad Bowl
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 3 large cucumbers, thinly sliced; 1 teaspoon salt; 2 cups cooked jasmine rice (or brown rice); 1 cup shredded carrots; 1 red bell pepper, thinly sliced; 1/2 cup edamame, shelled; 2 green onions, chopped; 1 tablespoon sesame seeds; 1/4 cup mayonnaise (or vegan mayo); 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon freshly grated ginger; 1 small clove garlic, minced; 1 teaspoon sriracha (optional)

Jump to Recipe·Print Recipe

I love making this Creamy Asian Cucumber Salad Bowl when I want something refreshing, colorful, and satisfying without feeling too heavy. Crisp cucumbers are tossed in a creamy sesame-ginger dressing, then layered over fluffy rice with vibrant vegetables for a balanced and flavorful bowl.

Creamy Asian Cucumber Salad Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 large cucumbers, thinly sliced

1 teaspoon salt

2 cups cooked jasmine rice (or brown rice)

1 cup shredded carrots

1 red bell pepper, thinly sliced

½ cup edamame, shelled

2 green onions, chopped

1 tablespoon sesame seeds

For the Creamy Dressing:

¼ cup mayonnaise (or vegan mayo)

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon honey or maple syrup

1 teaspoon freshly grated ginger

1 small clove garlic, minced

1 teaspoon sriracha (optional)

Directions

I start by placing the thinly sliced cucumbers in a colander and sprinkling them with salt. I let them sit for 10–15 minutes to draw out excess moisture, then gently pat them dry with paper towels.

In a small bowl, I whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and sriracha until the dressing is smooth and creamy.

I transfer the cucumbers to a large mixing bowl and toss them with half of the dressing until evenly coated.

Next, I divide the cooked rice between serving bowls to create the base layer. I arrange the shredded carrots, sliced red bell pepper, edamame, and dressed cucumbers over the rice.

I drizzle the remaining dressing on top and finish with chopped green onions and sesame seeds. I either serve the bowl immediately or chill it for about 20 minutes for an even more refreshing flavor.

Servings and timing

This recipe makes 4 servings.

Prep Time: 20 minutes

Cooking Time: 5 minutes

Total Time: 25 minutes

Calories: 320 kcal per serving

Variations

I sometimes swap jasmine rice for brown rice or even quinoa for a nuttier flavor. When I want extra protein, I add grilled tofu or shredded chicken. For more crunch, I toss in sliced cabbage or crushed peanuts. If I prefer a lighter dressing, I replace part of the mayonnaise with Greek yogurt or use a fully vegan mayo for a plant-based version. I also adjust the sriracha depending on how much heat I feel like adding.

Storage/Reheating

I store the components separately in airtight containers in the refrigerator for up to 3 days. Keeping the dressing separate helps maintain the crisp texture of the vegetables. When I am ready to eat, I assemble the bowl and drizzle the dressing on top.

If the rice has been chilled, I gently reheat it in the microwave before adding the fresh vegetables and cucumbers. I do not reheat the dressed cucumbers, since I prefer their cool and crisp texture.

FAQs

How can I keep the cucumbers from becoming watery?

I salt the cucumbers and let them rest before assembling the bowl. This step helps draw out excess moisture and keeps the salad from becoming soggy.

Can I make this bowl ahead of time?

I prepare all the components ahead of time and store them separately. I assemble everything just before serving for the freshest texture and flavor.

What can I use instead of mayonnaise?

I use vegan mayo for a dairy-free option, or I substitute part of the mayo with Greek yogurt for a lighter dressing while keeping it creamy.

Is this recipe suitable for meal prep?

I find this recipe great for meal prep. I portion the rice and vegetables into containers and keep the dressing separate until I am ready to eat.

Can I add extra protein to make it more filling?

I like adding grilled tofu, shrimp, or shredded chicken when I want a more protein-rich and satisfying bowl.

Conclusion

I find this Creamy Asian Cucumber Salad Bowl to be the perfect balance of refreshing and satisfying. The creamy sesame-ginger dressing brings everything together, while the crisp vegetables and fluffy rice create a nourishing, colorful meal. I love how adaptable and simple it is, making it a go-to recipe whenever I want something fresh, quick, and full of flavor.

📖 Recipe:

Creamy Asian Cucumber Salad Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A refreshing and satisfying bowl featuring crisp cucumbers tossed in a creamy sesame-ginger dressing, layered over fluffy rice with vibrant vegetables for a balanced and flavorful meal.

Instructions

Place the thinly sliced cucumbers in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture, then gently pat dry with paper towels.
In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and sriracha until smooth and creamy.
Transfer the cucumbers to a large mixing bowl and toss with half of the dressing until evenly coated.
Divide the cooked rice between four serving bowls to create the base layer.
Arrange the shredded carrots, sliced red bell pepper, edamame, and dressed cucumbers over the rice.
Drizzle the remaining dressing on top and garnish with chopped green onions and sesame seeds.
Serve immediately or chill for about 20 minutes before serving for a more refreshing flavor.