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–+ servings
Viral Creamy Asian Cucumber Salad

Viral Creamy Asian Cucumber Salad That's Fresh and Addictive

This Viral Creamy Asian Cucumber Salad offers a refreshing and flavorful blend of crisp veggies and creamy goodness, perfect for quick vegan lunches or effortless dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium cucumbers fresh, can be replaced with zucchini
  • 2 medium carrots julienned or sliced
  • 1 cup edamame can substitute with peas
  • 8 ounces tofu cubed, can be baked or pan-crisped
For the Dressing
  • 4 ounces vegan cream cheese can swap with traditional cream cheese
  • 2 tablespoons vegan mayo or regular mayonnaise
  • 1 tablespoon Sriracha adjust to taste
  • 1 tablespoon chili oil or swap with sesame oil
  • 2 tablespoons soy sauce use tamari for gluten-free
For Garnish
  • 1 tablespoon sesame seeds for added crunch
  • nori flakes optional, for umami flavor

Equipment

  • large bowl
  • Mixing bowl
  • knife
  • Cutting board

Method
 

Preparation
  1. Wash cucumbers under cool water and slice thinly. Julienne the carrots. Slice red onions thinly and cube tofu into bite-sized pieces.
  2. For best flavor, pan-crisp or bake the tofu for about 10 minutes at 375°F.
Making Dressing
  1. In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth and creamy.
Layering Ingredients
  1. In a large jar or bowl, layer cucumbers, sliced onions, edamame, julienned carrots, and cubed tofu. Top with avocado pieces.
Adding Dressing
  1. Pour the dressing over the layered ingredients evenly to prevent sogginess, then sprinkle sesame seeds and optional nori flakes on top.
Refrigeration
  1. Seal the jar or cover the bowl tightly and refrigerate for at least 30 minutes to allow flavors to mingle.
Serving
  1. Shake the salad gently to distribute dressing or transfer to a bowl for tossing before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Enjoy this salad cold, and store in an airtight container in the refrigerator for up to 2 days. Best served fresh.

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