Viral Creamy Asian Cucumber Salad
A refreshing and crunchy salad combining fresh vegetables and creamy dressings, perfect as a side or light snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
- ~150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 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 option)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1-2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Layer the ingredients: Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
- Add the paper-thin onion slices, followed by the crispy baked tofu, edamame, carrot matchsticks, and thinly sliced spring onion.
- Mix the dressing: In a small bowl, combine the vegan cream cheese and mayonnaise. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Combine everything: Spoon the dressing on top of the jar contents. Sprinkle sesame seeds and, if using, nori flakes.
- Refrigerate: Tighten the lid and refrigerate the jar upright.
- Serve: When you’re ready to enjoy, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything evenly.
Notes
Use the freshest vegetables for the best flavor and crunch. Adjust spice levels to preference.