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Viral Creamy Asian Cucumber Salad

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

Ingredients

Scale
  • 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

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

Find it online: https://yourfavoriterecipes.com/viral-creamy-asian-cucumber-salad-easy-addictive/