Creamy Asian Cucumber Salad
A refreshing and vibrant salad featuring crisp cucumbers, creamy sauce, and a delightful crunch, perfect for sunny days or gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
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
Instructions
- Prepare your ingredients by slicing the cucumber and resting the slices on a paper towel to absorb moisture.
- Make the dressing by combining vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, soy sauce, and a pinch of salt in a medium bowl. Whisk until creamy.
- Toss together the cucumber, onion, baked tofu, edamame, carrot, and spring onions in a large mixing bowl. Pour the dressing over and gently fold to coat.
- Fold in the diced avocado carefully to keep the cubes intact.
- Let the salad chill in the fridge for about 30 minutes to meld the flavors.
Notes
Pat cucumbers dry after slicing to avoid a watery salad. For best crunch, mix the ingredients just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, vegan salad, refreshing salad, side dish