This Viral Creamy Asian Cucumber Salad is not just easy to make, but also incredibly addictive! It is a refreshing and crunchy dish that combines fresh vegetables with a creamy, spicy dressing. Perfect for a light meal or a side dish, this salad offers a burst of flavors and textures in every bite. Plus, it is vegan-friendly and can be customized to suit your tastes. Whether you’re serving it at a gathering or just looking for a quick snack, this salad is sure to impress.
how to make Viral Creamy Asian Cucumber Salad
Ingredients:
- 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 for a subtle sea-flavor
Directions:
- Place the cucumber slices at the bottom of a wide jar or container. Press gently to create a compact layer. This helps keep the firmer vegetables from floating when shaken.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to place near the top so it stays creamy, not mushy.
- In a small bowl, combine the cream cheese and mayo. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the jar contents and sprinkle with sesame seeds and, if desired, nori flakes.
- Secure the lid and refrigerate the jar upright. The salad keeps nicely for a day; the dressing on top helps prevent the cucumbers from going limp.
- When ready to eat, flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything. You can tip it into a bowl to toss or eat it straight from the jar. Serve over rice, chilled noodles, or in lettuce leaves for added crunch.
how to serve Viral Creamy Asian Cucumber Salad
This salad can be served in many ways. You can enjoy it on its own as a light meal or snack. It also pairs nicely with rice or chilled noodles, making it a versatile option for lunch or dinner. If you want to keep it low-carb, wrap the salad in lettuce leaves for an extra crunch and freshness.
how to store Viral Creamy Asian Cucumber Salad
To store this salad, keep it in an airtight container in the refrigerator. It is best eaten within a day for the freshest taste and texture. If you store it longer, the cucumbers may become a bit soggy, so it’s ideal to prepare it just before serving.
tips to make Viral Creamy Asian Cucumber Salad
- Use a mandoline or sharp knife to slice the cucumber and onion very thin. This helps the flavors meld better.
- Feel free to swap or add any vegetables you like. Bell peppers, radishes, or even some leafy greens can be great additions.
- Adjust the amount of Sriracha to match your spice preference. If you like it mild, start with less and add more as needed.
- If you want extra flavor, try marinating the tofu before adding it to the salad.
variation
You can easily adapt this salad. If you want more protein, consider adding chickpeas or edamame. You can also replace the tofu with grilled chicken or shrimp if you’re not strictly vegan. For a different twist, experiment with adding fruits like mango or pineapple for a sweet touch!
FAQs
What can I substitute for tofu in this recipe?
You can use cooked chicken, shrimp, or even chickpeas if you want to keep it plant-based.
How long does the salad last in the refrigerator?
It will stay fresh for about a day. It’s best eaten soon after making to enjoy the crunchiness.
Can I make the dressing in advance?
Yes, you can prepare the dressing ahead of time and store it in the fridge. Just shake it before pouring it on the salad.
Viral Creamy Asian Cucumber Salad
Ingredients
Fresh Ingredients
- 1 unit cucumber, very thinly sliced Use a mandoline or sharp knife for precise slicing.
- 1 small onion, sliced paper-thin
- ~150 g crispy baked tofu Or protein of your choice.
- ⅓ cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 unit spring onion (scallion), thinly sliced
- ½ unit avocado, diced into small cubes Add at the top to avoid mushiness.
Dressing Ingredients
- 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 Toast if possible.
- 1–2 tsp crushed nori flakes Optional for sea flavor.
Instructions
Preparation
- Place the cucumber slices at the bottom of a wide jar or container. Press gently to create a compact layer.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to place near the top.
- In a small bowl, combine the cream cheese and mayo. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the jar contents and sprinkle with sesame seeds and, if desired, nori flakes.
- Secure the lid and refrigerate the jar upright.
Serving
- When ready to eat, flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything.
- Serve over rice, chilled noodles, or in lettuce leaves for added crunch.
