Why Make This Recipe
This Creamy Asian Cucumber Salad is not just easy to make; it’s downright addictive! If you are looking for a tasty, refreshing dish to enjoy as a side or a light meal, this salad is a perfect choice. The combination of crunchy cucumbers, crispy tofu, and creamy dressing creates a delightful texture and flavor, making it a hit at any gathering or weeknight dinner. Plus, it’s loaded with fresh vegetables and plant-based protein, making it a healthy option for everyone.
How to Make Viral Creamy Asian Cucumber Salad
Making this salad is a breeze! It requires minimal preparation and can be stored for later, making it a great meal prep option as well. Follow these simple steps to whip up your own batch of 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 into the bottom of a wide jar or container and press gently to form a compact layer. This method prevents the firmer vegetables from floating when the jar is shaken.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado near the top so it stays creamy and does not turn mushy.
- In a small bowl, spoon the cream cheese and mayo; whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the jar contents and sprinkle with sesame seeds and (if using) nori flakes.
- Tighten the lid and refrigerate the jar upright. The salad can stay fresh for a day or so; the dressing sitting on top helps prevent the cucumbers from becoming limp.
- When you’re ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything. You can tip it into a bowl for tossing or eat straight from the jar. This salad pairs beautifully with rice, chilled noodles, or wrapped in lettuce leaves for added crunch.
How to Serve Viral Creamy Asian Cucumber Salad
This salad can be served in various ways. It works well as a side dish to accompany your main meal or can be enjoyed as a standalone dish. You can serve it over a bed of rice, on chilled noodles, or use it as a crunchy filling in lettuce wraps. The possibilities are endless, and it makes for a colorful and appetizing plate!
How to Store Viral Creamy Asian Cucumber Salad
To keep this salad fresh, store it in an airtight container in the refrigerator. The salad can be enjoyed for up to a day, thanks to the dressing method that helps maintain the crispness of the vegetables. If you know you will eat it later, you might want to keep the dressing separate until you are ready to dig in to preserve the cucumbers’ crunch.
Tips to Make Viral Creamy Asian Cucumber Salad
- Make sure to slice the veggies thinly for the best texture.
- If you want extra protein, feel free to add more baked tofu or your favorite protein.
- Adjust the spicy elements like Sriracha and chili oil to fit your taste.
- Use freshly toasted sesame seeds for a heightened flavor.
Variation
You can easily customize this salad based on what you have at home or your dietary preferences. For a different taste, consider adding in diced bell peppers or swap the cucumber for zucchini. You can also incorporate other proteins like grilled chicken or shrimp for a non-vegetarian option.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be prepared in advance. Just keep the dressing on top to maintain freshness until you are ready to eat.
Is this salad gluten-free?
Yes, if you use tamari instead of soy sauce, this salad can be gluten-free!
Can I substitute the tofu?
Absolutely! You can replace tofu with any protein of your choice, such as chickpeas, tempeh, or grilled meats if you’re not vegan or vegetarian.
Creamy Asian Cucumber Salad
Ingredients
Main Ingredients
- 1 piece 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 piece spring onion (scallion), thinly sliced
- 1/2 piece avocado, diced into small cubes
Dressing
- 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
- 1-2 tsp crushed nori flakes (optional) for a subtle sea-flavor
Instructions
Preparation
- Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado near the top.
- In a small bowl, whisk together the cream cheese, mayo, Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the jar contents and sprinkle with sesame seeds and nori flakes, if using.
Storage
- Tighten the lid and refrigerate the jar upright for up to a day.
Serving
- When ready to eat, secure the lid, flip the jar a few times, and give it a vigorous shake for 8–10 seconds to coat everything.
- Serve over rice, on chilled noodles, or in lettuce wraps.