Viral Creamy Asian Cucumber Salad — Easy & Addictive Recipe
This Viral Creamy Asian Cucumber Salad is a refreshing, crunchy, and irresistibly creamy dish that combines thinly sliced cucumber and crisp vegetables with a tangy, spicy vegan dressing. Featuring crispy baked tofu and a flavorful mix of edamame, carrots, and avocado, this salad is perfect as a light meal or a side dish. Easy to prepare, it can be made ahead and stored in jars, making it a portable and convenient option for quick lunches or snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Vegetables & Protein
- 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
Dressing & Toppings
- 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, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Build the base: Place the very thin cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer. This keeps the firmer vegetables from floating when the jar is shaken.
- Layer the fillings: Add a layer of thinly sliced onion, then the crispy baked tofu, followed by the shelled edamame, carrot matchsticks, and thinly sliced spring onion. Keep the diced avocado near the top to keep it creamy and prevent mushiness.
- Add dressing and toppings: In a small bowl, spoon the vegan cream cheese and mayonnaise. Whisk in Sriracha, chili-crisp oil, and soy sauce until smooth and well combined. Pour the dressing over the jar contents, then sprinkle with toasted sesame seeds and, if using, crushed nori flakes on top.
- Chill and store: Seal the jar tightly with a lid and refrigerate upright. Storing the salad this way helps the cucumbers stay crisp as the dressing remains separated on top. It keeps well for up to a day.
- Toss and eat: When ready to serve, secure the lid and flip the jar several times, then shake vigorously for 8–10 seconds to coat all ingredients evenly with the dressing. You can tip the salad into a bowl to toss further or eat it straight from the jar. Serve it over rice, chilled noodles, or wrap in lettuce leaves for extra substance.
Notes
- Use thin slices of cucumber and onion to ensure a crisp texture and ease of layering.
- The dressing keeps the cucumbers from becoming soggy by sitting on top until mixed.
- Adjust the amount of Sriracha based on your preferred spice level.
- Baked tofu can be substituted with other proteins like cooked chicken, shrimp, or tempeh.
- For a gluten-free option, use tamari instead of soy sauce.
- Toast sesame seeds lightly to enhance their flavor and crunch.
- The salad is best consumed within a day for optimal freshness.
Keywords: Asian cucumber salad, creamy cucumber salad, vegan cucumber salad, spicy cucumber salad, tofu salad, easy salad recipe, no-cook salad, healthy vegan salad
