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Creamy Asian Cucumber Salad

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A refreshing and creamy cucumber salad infused with Asian flavors, perfect for summer gatherings.

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

  1. Prepare Your Vegetables: Wash and thinly slice the cucumber and onion.
  2. Press tofu to remove excess moisture, then bake until crispy at 400°F (200°C) for about 25-30 minutes.
  3. Combine the cucumber, onion, and crispy tofu in a large bowl. Add edamame and matchstick carrots.
  4. Whisk together vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, and soy sauce.
  5. Toss the dressing with the cucumber mixture until well coated.
  6. Let the salad marinate in the refrigerator for about 15-20 minutes before serving.

Notes

Feel free to experiment with additional vegetables or proteins. Add avocado just before serving to prevent browning.

Nutrition

Keywords: cucumber salad, Asian salad, vegan salad, summer salad, refreshing salad

Find it online: https://butteredtable.com/viral-creamy-asian-cucumber-salad-recipe/