Viral Creamy Asian Cucumber Salad
A refreshing and crunchy salad that combines fresh vegetables with a creamy, spicy dressing, perfect for a light meal or side dish.
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.
Notes
The salad keeps nicely for a day; the dressing on top helps prevent the cucumbers from going limp. Feel free to swap or add any vegetables you like.