Viral Creamy Asian Cucumber Salad — Easy & Addictive

why make this recipe

This Viral Creamy Asian Cucumber Salad is not only easy to make but also incredibly addictive. It combines fresh and crunchy vegetables with a creamy dressing that is full of flavor. It’s perfect for a light lunch, a side dish, or even as a quick snack. The mix of ingredients provides a delightful crunch and creaminess, making it a delightful addition to any meal. Plus, it’s packed with nutritious ingredients like cucumber, edamame, and avocado, making it a healthy choice.

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 :

1. Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer. This helps keep the firmer vegetables from floating when you shake the jar.
2. Add the onion, then layer in the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado near the top to keep it creamy, not mushy.
3. In a small bowl, spoon in the cream cheese and mayonnaise. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
4. Pour the dressing over the jar contents and sprinkle with sesame seeds and, if using, nori flakes.
5. Tighten the lid and refrigerate the jar upright. The salad stays fresh for about a day, with the dressing on top helping to keep the cucumbers from going limp.
6. When you’re ready to eat, secure the lid, flip the jar a few times, then give it a good shake for 8–10 seconds to coat everything. Serve it in a bowl or eat straight from the jar. It goes great over rice, chilled noodles, or wrapped in lettuce leaves for some added crunch.

how to serve Viral Creamy Asian Cucumber Salad

Serve this salad chilled for the best taste. It pairs wonderfully with rice, either warm or chilled noodles, or can be enjoyed straight from the jar. For an extra delightful crunch, consider wrapping it in large lettuce leaves for a fresh bite.

how to store Viral Creamy Asian Cucumber Salad

You can store this cucumber salad in the refrigerator in a tight-sealed jar. It stays fresh for about one day. The layering technique helps maintain the salad’s crispness, especially if the dressing is kept on top until you’re ready to eat.

tips to make Viral Creamy Asian Cucumber Salad

1. Make sure to slice the cucumber and onion very thinly for the best texture.
2. Feel free to adjust the spiciness by adding more or less Sriracha.
3. If you want more protein, you can add more baked tofu or substitute with another plant-based option that you prefer.
4. Use toasted sesame seeds for extra flavor.

variation (if any)

You can add other vegetables like bell peppers or radishes for more color and crunch. If you want to make it more filling, add some cooked quinoa or brown rice to the jar. You could also try different proteins, such as chickpeas or tempeh.

FAQs

Can I use regular mayonnaise instead of vegan mayonnaise?
Yes, you can use regular mayonnaise if you are not concerned about it being vegan.

How long does the salad last in the fridge?
It lasts about a day in the fridge, but it is best eaten fresh for maximum crunch.

Can I make this salad in advance?
Yes, you can prep the salad a day ahead. Just keep the dressing separate until you are ready to eat for the freshest taste.

Viral Creamy Asian Cucumber Salad

Print Recipe

A refreshing and creamy cucumber salad that’s easy to make and perfect for a light meal or side dish.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No Cooking
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 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

1. Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
2. Add the onion, then layer in the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion.
3. Reserve the avocado near the top to keep it creamy, not mushy.
4. In a small bowl, spoon in the cream cheese and mayonnaise.
5. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
6. Pour the dressing over the jar contents and sprinkle with sesame seeds and nori flakes if using.
7. Tighten the lid and refrigerate the jar upright for about a day.
8. When ready to eat, secure the lid, flip the jar a few times, then shake for 8–10 seconds to coat everything.
9. Serve it in a bowl or eat straight from the jar.

Notes

For an extra delightful crunch, consider wrapping it in large lettuce leaves.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg

Keywords: cucumber salad, vegan salad, creamy salad, Asian cuisine, healthy side dish