Say goodbye to soggy cucumbers—this Creamy Asian Cucumber Salad is ice-cold, ultra-crunchy, and bursting with sweet-savory flavor. 🥒💥
Sesame-garlic dressing meets a touch of chili, soy, and silky vegan mayo (or Greek yogurt) for the dreamiest, chilled side dish in under 5 minutes.
Why it’s on repeat
Smack-and-salt method = MAX crunch
Creamy sesame dressing with tangy chili kick
Just 6 pantry ingredients, zero cooking
Pairs with everything—BBQ, noodles, rice bowls
Quick Method
1️⃣ Smash & slice cucumbers; salt 5 min, then drain.
2️⃣ Whisk mayo/yogurt, soy, rice vinegar, sesame oil, garlic, chili crisp.
3️⃣ Toss cucumbers in dressing; top with sesame seeds & scallions.
4️⃣ Serve ice-cold—refreshing AF!
👉 Full recipe & dressing tweaks: drveganblog.com/creamy-asian-cucumber-salad
❤️ Like • Save • Share if you could live on cucumbers.
💬 Extra chili crisp or keep it mild? Comment below!
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