Why Make This Recipe
Viral Creamy Asian Cucumber Salad is a delightful mix of fresh ingredients that makes for a perfect side dish or a light meal. It’s incredibly light, packed with flavors, and easy to prepare. Ideal for warm days or whenever you’re looking for something refreshing and unique, this salad will not disappoint. Plus, it combines healthy veggies with a creamy dressing that keeps the whole dish fun and addictive!
How to Make Viral Creamy Asian Cucumber Salad
Ingredients:
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- ~150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Directions:
- Place the cucumber slices at the bottom of a wide jar or container. Press gently to create a compact layer to keep the firmer vegetables from floating when shaken.
- Add the sliced onion on top of the cucumbers, followed by the crispy baked tofu.
- Next, layer in the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to place near the top so it stays creamy and not mushy.
- In a small bowl, spoon the vegan cream cheese and mayonnaise, then whisk in the Sriracha, chili oil, and soy sauce until you have a smooth dressing.
- Pour the dressing on top of the jar’s contents. Sprinkle with sesame seeds and crushed nori flakes if using.
- Tighten the lid and place the jar upright in the refrigerator. This salad can be stored for a day or so, with the dressing sitting on top to help prevent the cucumbers from getting limp.
- When ready to eat, secure the lid and flip the jar a few times. Give it a vigorous shake for 8–10 seconds to coat everything. You can eat it straight from the jar or tip it into a bowl. It goes great with rice, chilled noodles, or wrapped in lettuce leaves for an extra crunch.
How to Serve Viral Creamy Asian Cucumber Salad
This salad can be enjoyed in many ways. Serve it over a bed of rice, mix it with chilled noodles, or wrap it in crisp lettuce leaves for a fresh and filling meal. It can also accompany grilled veggies or tofu for a heartier option.
How to Store Viral Creamy Asian Cucumber Salad
Store this salad in the fridge in a tightly sealed jar for about a day. Keeping the dressing on top will help maintain the freshness of the cucumbers. Just remember to shake it well before serving!
Tips to Make Viral Creamy Asian Cucumber Salad
- Use a variety of colorful vegetables for an appealing presentation.
- Feel free to adjust the spiciness of the dressing with more or less Sriracha.
- If you prefer a crunchier texture, consider adding some chopped nuts or seeds as a garnish.
Variation
You can easily switch up this salad by using different proteins, like chickpeas or tempeh. Experiment with other vegetables like bell peppers or radishes to add extra flavor and colors!
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just keep the dressing on top until you are ready to eat to keep everything fresh.
2. Is this salad gluten-free?
Yes, just use tamari instead of regular soy sauce to keep it gluten-free.
3. Can I replace the tofu with another protein?
Absolutely! Grilled chicken, shrimp, or even more vegetables can work great in this salad. Just choose your favorite protein to suit your taste!
Viral Creamy Asian Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful mix of fresh ingredients that makes for a perfect side dish or a light meal, this salad is light and packed with flavors.
Ingredients
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- ~150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for GF)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Place the cucumber slices at the bottom of a wide jar or container. Press gently to create a compact layer to keep the firmer vegetables from floating when shaken.
- Add the sliced onion on top of the cucumbers, followed by the crispy baked tofu.
- Next, layer in the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to place near the top so it stays creamy and not mushy.
- In a small bowl, spoon the vegan cream cheese and mayonnaise, then whisk in the Sriracha, chili oil, and soy sauce until you have a smooth dressing.
- Pour the dressing on top of the jar’s contents. Sprinkle with sesame seeds and crushed nori flakes if using.
- Tighten the lid and place the jar upright in the refrigerator. This salad can be stored for a day or so, with the dressing sitting on top to help prevent the cucumbers from getting limp.
- When ready to eat, secure the lid and flip the jar a few times. Give it a vigorous shake for 8–10 seconds to coat everything. You can eat it straight from the jar or tip it into a bowl.
Notes
Use a variety of colorful vegetables for an appealing presentation. Adjust the spiciness with more or less Sriracha as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Cucumber Salad, Asian Salad, Vegan Salad, Creamy Salad, Healthy Salad
