Viral Creamy Asian Cucumber Salad
This crunchy salad combines cooling cucumbers with a tangy, spicy creamy dressing, making it a perfect meal prep option that stays crisp and delicious.
Ingredients
Protein
- 150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
Veggies
- 1 piece cucumber, very thinly sliced Slice very thin for maximum crispness.
- 1 small onion, sliced paper-thin
- 1 small carrot, cut into matchsticks
- 1 piece spring onion (scallion), thinly sliced
- 1/2 piece avocado, diced into small cubes Keep near the top of the jar to avoid mashing.
Sauce
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste) Start with less for milder heat.
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for GF)
Spices & Toppings
- 1 tbsp sesame seeds, toasted if possible Toast in a dry pan for added flavor.
- 1-2 tsp crushed nori flakes (optional) For a subtle sea-flavor.
Instructions
Preparation
- Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
- Add the onion, then the baked tofu, followed by edamame, carrot matchsticks, and sliced spring onion; reserve the avocado near the top.
Dressing
- Spoon the cream cheese and mayo into a small bowl, then whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing on top of the jar contents, then sprinkle with sesame seeds and nori flakes.
Storage and Serving
- Tighten the lid and refrigerate the jar upright;
- When ready to eat, secure the lid and flip the jar a few times, then shake vigorously for 8–10 seconds.
- Serve over rice, chilled noodles, or in lettuce leaves.
Notes
Store jars upright in the fridge and consume within 24 hours for best texture. Adjust Sriracha and chili oil to taste.