Description
This Viral Creamy Asian Cucumber Salad is an easy, addictive dish that combines fresh, crunchy vegetables with a creamy, spicy dressing. Featuring thinly sliced cucumber, crispy baked tofu, and a flavorful blend of vegan cream cheese, mayo, and Sriracha, it’s a refreshing and satisfying plant-based salad perfect for a quick meal or side.
Ingredients
Vegetables and Protein
- 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
Dressing and Toppings
- 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 gluten-free)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Build the base: Place the thinly sliced cucumbers into the bottom of a wide jar or container and press gently to form a compact layer. This helps keep firmer vegetables from floating when the jar is shaken.
- Layer the fillings: Add the paper-thin sliced onion, followed by crispy baked tofu, then shelled edamame, carrot matchsticks, and thinly sliced spring onion. Save the diced avocado to add near the top so it remains creamy and does not become mushy.
- Add dressing and toppings: In a small bowl, spoon the vegan cream cheese and mayonnaise, then whisk in Sriracha, chili-crisp oil, and soy sauce until smooth. Pour this dressing on top of the jar contents. Sprinkle with toasted sesame seeds and, if using, crushed nori flakes.
- Chill and store: Tighten the jar lid and refrigerate the salad upright. The dressing layer on top helps prevent the cucumbers from going limp. The salad keeps well for up to a day.
- Toss and eat: When ready to serve, secure the lid and flip the jar a few times, then shake vigorously for 8–10 seconds to coat all ingredients with dressing. Transfer to a bowl to toss or eat straight from the jar. Serve over rice, chilled noodles, or in lettuce wraps for extra substance.
Notes
- Use gluten-free tamari instead of soy sauce for a gluten-free version.
- Adjust Sriracha quantity to control the heat level according to your taste.
- Crispy baked tofu can be substituted with other protein sources such as tempeh, cooked chicken, or chickpeas.
- The salad is best eaten within one day for optimal freshness.
- To keep avocado fresh, add it just before serving if preferred.
- To toast sesame seeds, lightly dry-fry in a pan over medium heat until fragrant and golden.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
