Creamy Asian-Style Cucumber Salad

I’ll be honest, I used to think cucumber was just the boring thing you put on the side of a plate. Then I tried slicing it paper-thin and tossing it in a creamy, slightly tangy dressing, and now I make this almost every week.

It takes about 5 minutes. No stove, no oven, no fancy ingredients. You peel the cucumber into long ribbons, stir together a quick yogurt sauce with a little soy sauce and sesame, and that’s it. It looks like cucumber noodles in a glossy dressing, and it tastes way better than it has any right to for the effort.

I make it when it’s too hot to cook, when I want something light next to my rice, or when I’m just snacking and want something crunchy that isn’t chips.

Prep time: 5 minutes | Cook time: none | Serves: 2 as a side

What you’ll need

• 1 large cucumber
• ½ cup thick yogurt (hung curd works best)
• ¼ tsp sugar
• ¼ tsp chilli flakes (use less if you don’t like heat)
• ¼ tsp black pepper
• ½ tsp soy sauce
• ½ tsp toasted sesame seeds, plus a few extra for the top
• A handful of fresh coriander, finely chopped
• Salt to taste

How I make it

1. Slice the cucumber. Peel it into thin ribbons with a peeler, or slice it as thin as you can with a knife. The thinner it is, the more dressing it holds. If your cucumber is very watery, pat the slices with a paper towel.
2. Mix the sauce. In a bowl, whisk the yogurt with the salt, sugar, pepper, soy sauce, sesame seeds, chilli flakes, and coriander until it’s smooth. Taste it. If it needs more salt or a bit more chilli, fix it now.
3. Toss and eat. Add the cucumber and mix until every piece is coated. Sprinkle a few sesame seeds and a pinch of chilli flakes on top. Serve right away while it’s still crunchy.

A few things I’ve learned

Thick yogurt matters. The first time I used regular curd straight from the container, the dressing turned watery and sad. If all you have is regular curd, tie it in a muslin cloth and let it drain for an hour or two. It’s worth it.

Toast your sesame seeds. Just a minute or two in a dry pan until they smell nutty. It makes a surprising difference.

Don’t dress it early. Cucumber releases water, so mix everything right before you eat. If you want to prep ahead, keep the sauce and the cucumber in separate containers.

Ways to change it up

• Want more heat? Add extra chilli flakes or a little chilli oil.
• Love garlic? Grate in a small clove.
• Want it tangier? A squeeze of lime or a few drops of rice vinegar does the job.
• Want extra crunch? Crushed peanuts on top are great.
• Going dairy-free? A thick plant-based yogurt works fine.

What to eat it with

It’s lovely next to rice bowls, noodles, or fried rice. I also like it with grilled paneer or chicken, or tucked into a wrap. And it’s a good cooling side if you’re eating something spicy.

Leftovers

It’s best fresh, but if you have some left, keep it in the fridge in an airtight box and finish it within a day. It will get watery, so drain it and give it a stir first.

Quick questions

Can I use regular curd? You can, but strain it first, or the dressing will be runny.

Is it gluten-free? Regular soy sauce has wheat in it. Use tamari or a gluten-free soy sauce if that matters to you.

Can I skip the soy sauce? Yes, just add a pinch more salt. You’ll lose a little of the savory flavor, though.

If you try it, tell me in the comments how it turned out, and whether you’re team creamy salads or team tangy and crunchy. I’m curious!