Sure! Here’s your friendly, conversational, family-style blog post for Asian-Inspired Cucumber Cottage Cheese Salad with all the details and ultra close-up image prompts for every step.
Hey there!
This is one of those simple recipes that I come back to again and again, especially when I need something cool, fresh, and satisfying.
You’ll love how crunchy the cucumbers are with the creamy cottage cheese, and the toasted sesame oil and sesame seeds give it this warm, nutty vibe that feels straight from your favorite Asian restaurant, but lighter and faster.
I’ve been making this salad for quick lunches when I don’t feel like cooking but still want something homemade. It’s refreshing, packed with protein, and comes together in like 10 minutes. Seriously, no fancy chef skills required.
What You’ll Need
- 2 cups cucumber, thinly sliced
- 1 cup cottage cheese (small curd preferred)
- 2 scallions, finely chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon soy sauce (optional, for saltiness)
- ½ teaspoon rice vinegar (optional, for brightness)
- Salt, to taste
- Freshly ground black pepper, to taste
Why I Love This Recipe
This salad is one of my go-to’s because:
- 🥒 It’s ready in 10 minutes or less.
- 🥣 You only need a handful of ingredients.
- 🧑🍳 No cooking involved. Just slice, mix, and eat.
- 🌱 It’s super refreshing, especially in summer.
- 💪 Cottage cheese adds protein, so it actually fills you up.
- 🌾 Toasted sesame oil + sesame seeds = nutty goodness.
I first threw this together when I was trying to clean out my fridge, and it’s now a forever favorite.
Servings & Timing
Makes: 2 servings (as a light meal) or 4 servings (as a side)
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Macros (Per Serving, as a side – approx.):
- Calories: ~130 kcal
- Protein: ~8 g
- Carbs: ~7 g
- Fat: ~9 g
Why This Recipe Works (Quick Science)
- Cucumbers add hydration and crunch without overpowering the dish.
- Cottage cheese gives you creaminess and protein without needing mayo or yogurt.
- Sesame oil brings out umami-rich flavors that balance the fresh veggies.
- Sesame seeds add texture and a nutty aroma.
- A little vinegar + soy sauce boosts brightness and savory balance.
Common Mistakes
- Using watery cucumbers: Pat them dry so your salad doesn’t get soupy.
- Over-mixing: Gently toss to keep the cucumbers crisp.
- Skipping the sesame oil: It’s the main flavor here.
- Using large curd cottage cheese: Small curds blend better with the cucumbers.
What to Serve With
- Grilled teriyaki chicken or salmon
- Jasmine rice or brown rice bowls
- Asian noodle salads
- Miso soup
- Gyoza (Japanese dumplings)
Pro Tips
- Use Persian or English cucumbers—they’re less watery and don’t need peeling.
- Toast your sesame seeds in a dry pan for max flavor.
- If you like heat, add a dash of chili oil or red pepper flakes.
- Chill the salad 10 minutes before serving to help flavors meld.
- Double the recipe if serving at a BBQ—it goes fast.
Tools You’ll Need
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Small whisk or spoon for mixing oil + soy sauce
- Serving bowl
Substitutions and Variations
- Swap cottage cheese for Greek yogurt for a tangier taste.
- Use tamari or coconut aminos for gluten-free soy sauce.
- Add thinly sliced radishes or shredded carrots for color.
- Top with crushed peanuts for crunch.
- Add cubed avocado for creaminess.
Make-Ahead Tips
- Slice cucumbers and scallions ahead, store separately.
- Mix dressing (oil, soy sauce, vinegar) in advance.
- Assemble just before serving to keep cucumbers crisp.
How to Make Asian-Inspired Cucumber Cottage Cheese Salad
Step 1: Slice the Cucumbers
Thinly slice 2 cups of cucumber into half-moons or rounds. Pat them dry with a paper towel to remove extra water.
Step 2: Chop the Scallions
Finely chop 2 scallions (both the green and white parts).
Step 3: Make the Dressing
In a small bowl, whisk together 1 tablespoon toasted sesame oil, 1 teaspoon soy sauce (optional), and ½ teaspoon rice vinegar (optional).
Step 4: Combine Cottage Cheese and Cucumbers
In a large mixing bowl, add the 1 cup cottage cheese and sliced cucumbers. Gently toss to coat the cucumbers without breaking them.
Step 5: Add Scallions and Dressing
Add the chopped scallions to the bowl and pour the sesame oil dressing over everything. Gently stir to combine.
Step 6: Finish with Sesame Seeds
Sprinkle 1 tablespoon toasted sesame seeds over the top. Add salt and pepper to taste.
Step 7: Serve and Enjoy
Transfer to a serving bowl and serve immediately, or chill for 5-10 minutes to let the flavors blend.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 1 day.
- The cucumbers will release water over time, so it’s best fresh.
- Stir before eating again to re-combine the dressing.
FAQ
Q: Can I make this dairy-free?
A: Yep! Use a plant-based cottage cheese or even silken tofu.
Q: Is this low carb?
A: Pretty low, yes. Great for a light protein-packed snack or side.
Q: Can I prep it ahead for a picnic?
A: Prep the parts separately, then toss it all together right before serving so it stays crisp.
Ready to Give It a Try?
I’d love to hear how it turns out for you! Drop a comment below and tell me if you made any tweaks, or if you have any questions before getting started. Happy salad making!