Viral Creamy Asian Cucumber Salad (Printable Format)
Crisp cucumber meets creamy, spicy dressing with tofu, edamame, and crunchy veggies for satisfying flavor.
# Needed Ingredients:
→ Vegetables & Protein
01 -
1 large cucumber, very thinly sliced
02 -
1 small white onion, sliced paper-thin
03 -
5.3 ounces crispy baked tofu, cut into bite-sized pieces
04 -
1/3 cup shelled edamame, thawed
05 -
1 small carrot, cut into matchsticks
06 -
1 scallion, thinly sliced
07 -
1/2 avocado, diced into small cubes
→ Dressing & Garnish
08 -
1 tablespoon vegan cream cheese
09 -
1 tablespoon vegan mayonnaise
10 -
1 tablespoon Sriracha sauce, or to taste
11 -
1 teaspoon chili-crisp oil
12 -
1 tablespoon soy sauce, or tamari for gluten-free
13 -
1 tablespoon toasted sesame seeds
14 -
1 to 2 teaspoons crushed nori flakes (optional)
# Preparation Steps:
01 -
Arrange cucumber slices in the bottom of a wide glass jar or airtight container, pressing gently to create an even, compact layer.
02 -
Layer the onion slices over the cucumber, then add the crispy baked tofu, followed by edamame, carrot matchsticks, and sliced scallion. Place avocado cubes near the top for optimal texture.
03 -
In a small bowl, whisk together vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, and soy sauce until completely smooth and creamy.
04 -
Spoon the dressing mixture on top of the salad layers. Sprinkle with toasted sesame seeds and, if desired, crushed nori flakes.
05 -
Seal the jar or container tightly and refrigerate upright for up to 24 hours. The dressing positioned on top helps keep the cucumber crisp.
06 -
Just before serving, secure the lid and gently shake the jar for 8 to 10 seconds, ensuring the dressing evenly coats all ingredients. Serve directly from the jar, or transfer to a bowl. Enjoy as is, or pair with steamed rice, chilled noodles, or crisp lettuce leaves.
# Supplementary Details:
01 -
Layering the avocado near the top preserves its creamy texture and prevents bruising.