Refreshing Asian Cucumber Salad That’ll Elevate Your Meals

A light and invigorating Asian Cucumber Salad that combines fresh veggies, tofu, and a creamy dressing for a nutritious delight.

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Prep Time 20

Chilling Time 1

Total Time 1 20

Servings: 4 bowls

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 large Cucumber Crisp and refreshing; slice thinly for the best texture.
1 medium Red Onion Adds sharpness; substitute with green onions for a milder palate.
200 grams Tofu Provides protein; consider using baked or fried tofu for added crunch, or swap for grilled chicken if desired.
1 cup Edamame Packed with nutrients; frozen edamame works perfectly without cooking.
1 medium Carrot Adds natural sweetness; grate or julienne for a beautiful presentation.
2 stalks Spring Onion Brings a mild onion flavor; chives make a great substitute.

For the Dressing

100 grams Vegan Cream Cheese Creates a creamy base; regular cream cheese or cashew cream can be used for non-vegans.
2 tablespoons Vegan Mayo Boosts creaminess; regular mayo is a fine replacement if you're not vegan.
1 tablespoon Sriracha Adds a kick; adjust the amount for your heat preference.
1 teaspoon Chili Oil Packs flavor; use infused vegetable oil as a substitute if needed.
2 tablespoons Soy Sauce Delivers umami flavor; tamari is a great gluten-free option.

For Garnishing

2 tablespoons Sesame Seeds Adds a lovely crunch and nutty flavor.
Nori Flakes Optional but highly recommended.

Equipment

Mandoline slicer
mixing bowl
glass jar

Method

Preparation Steps

Wash the cucumber thoroughly and slice it thinly using a knife or mandoline. Layer the cucumber slices in a glass jar.
Add layered red onion, cubed tofu, frozen edamame, grated carrot, and chopped spring onion to the jar.
In a mixing bowl, combine vegan cream cheese and vegan mayo, then add Sriracha, chili oil, and soy sauce. Whisk until smooth.
Spoon the creamy dressing over the layered vegetables in the jar.
Sprinkle sesame seeds and nori flakes on top for extra flavor.
Seal the jar and refrigerate for at least one hour to allow flavors to meld.
Shake the jar gently before serving, and enjoy the salad directly from the jar or transfer to bowls.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 400mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store the dressing separately until ready to serve to prevent soggy vegetables. Use fresh, firm cucumbers for the best crunch. The salad is great for meal prep and will stay fresh for 1-2 days. Adjust the spice level of the Sriracha to taste.

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