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–+ servings
Asian Cucumber Salad

Creamy Asian Cucumber Salad That's Fresh, Crunchy, & Irresistible

This vibrant Asian Cucumber Salad offers a burst of flavor and crunch, seamlessly blending fresh ingredients with a creamy dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Tofu Preparation Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces Cucumbers Any crunchy vegetable can replace them.
  • 1-2 pieces Carrots Bell peppers or radishes are tasty alternatives.
  • 1 cup Edamame Peas or chickpeas work well as substitutes.
  • 1 block Tofu Bake or pan-crisp for the best results.
For the Dressing
  • 2 tablespoons Vegan Cream Cheese Regular cream cheese can be used for non-veg versions.
  • 2-3 tablespoons Vegan Mayo Greek yogurt can lighten it up for a healthier option.
  • 1 tablespoon Sriracha Adjust to your spice preference; chili paste is a good switch.
  • 1 teaspoon Chili Oil Red pepper flakes work in a pinch.
  • 1 tablespoon Soy Sauce Tamari or coconut aminos keep it gluten-free.
  • 1 piece Avocado Omit for lower calories or substitute with crushed nuts.
  • 2 tablespoons Sesame Seeds Can be excluded or replaced with crushed nori for a unique twist.

Equipment

  • Medium bowl
  • Jar or bowl for layering
  • Skillet
  • Oven

Method
 

Preparation Steps
  1. Begin by washing and thinly slicing 2–3 cucumbers, aiming for round, crisp pieces.
  2. Next, julienne 1–2 carrots for a sweet crunch, and thinly slice some green onions.
  3. Cube 1 avocado and set it aside.
  4. If using tofu, press it to remove excess moisture, then cut it into cubes.
  5. Bake tofu at 400°F (200°C) for 20–25 minutes or pan-crisp it in a skillet.
  6. In a medium bowl, whisk together 2 tablespoons of vegan cream cheese and 2–3 tablespoons of vegan mayo until smooth.
  7. Add 1 tablespoon of Sriracha, 1 teaspoon of chili oil, and 1 tablespoon of soy sauce, whisk until creamy.
  8. Layer sliced cucumbers, onions, tofu, edamame, julienned carrots, and cubed avocado in a jar or bowl.
  9. Spoon dressing over the salad, sprinkle with sesame seeds and crushed nori if desired.
  10. Seal or cover and refrigerate for up to 2 days, serving when ready.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

For best texture, layer ingredients with wet ones on top and crunchy elements at the bottom. This salad is adaptable to various proteins and vegetables.

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