Description
This Viral Creamy Asian Cucumber Salad is a quick, easy, and addictive dish featuring a refreshing mix of thinly sliced cucumber, crispy baked tofu, and vibrant vegetables all tossed in a spicy, creamy dressing. Perfect for a light meal or side, it combines crunchy textures and bold flavors with a homemade vegan dressing for an irresistibly delicious and healthy salad.
Ingredients
Scale
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 very thinly sliced cucumber 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 the jar is shaken.
- Layer the fillings: Add the paper-thin sliced onion, then the crispy baked tofu, followed by thawed shelled edamame, carrot matchsticks, and thinly sliced spring onion. Reserve the diced avocado near the top layer to keep it creamy and prevent it from becoming mushy.
- Add dressing and toppings: In a small bowl, spoon the vegan cream cheese and vegan mayonnaise, then whisk in the Sriracha, chili-crisp oil, and soy sauce until smooth. Pour this dressing on top of the layered jar contents. Sprinkle the sesame seeds and optional crushed nori flakes over the salad for extra flavor and texture.
- Chill and store: Secure the lid tightly on the jar and refrigerate it upright. This salad keeps well for about one day. The dressing on top helps maintain the cucumbers’ crispness and prevents them from going limp.
- Toss and eat: When ready to eat, tighten the lid and flip the jar several times, then shake vigorously for 8–10 seconds to coat all ingredients evenly with the dressing. You can eat it straight from the jar or tip it into a bowl to toss further. For a heartier meal, serve over rice, chilled noodles, or wrapped in lettuce leaves.
Notes
- Adjust Sriracha quantity to control spiciness to your preference.
- Use tamari instead of soy sauce for a gluten-free option.
- To add more protein, experiment with different plant-based proteins or add cooked shrimp or chicken if preferred.
- Crisping the tofu by baking adds texture and can be done in advance.
- Consume within one day for optimal freshness and texture.
- Optional nori flakes add subtle umami and sea flavor but can be omitted.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for baking tofu, if not pre-prepared)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian cucumber salad, vegan salad, creamy cucumber salad, spicy salad, quick salad, healthy salad, tofu salad, cucumber recipe
