Go Back
undefined

Creamy Asian Cucumber Salad That's Quick, Crunchy, & Vegan

This Quick, Crunchy, and Vegan Creamy Asian Cucumber Salad combines fresh vegetables and silky tofu in a spicy-sour dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Thinly sliced
  • 1 cup Carrots Julienned
  • 1 cup Edamame Shelled
  • 1 medium Onion Thinly sliced
  • 1 cup Tofu Cubes, baked or pan-fried
  • 1 medium Avocado Cubed
For the Dressing
  • 1/2 cup Vegan Cream Cheese
  • 1/4 cup Vegan Mayo
  • 1 tablespoon Sriracha Adjust to taste
  • 1 teaspoon Chili Oil Optional
  • 2 tablespoons Soy Sauce Or tamari for gluten-free
For Garnish
  • 1 tablespoon Sesame Seeds Optional

Equipment

  • mixing bowl
  • Jar
  • knife
  • Cutting Board

Method
 

Step‑by‑Step Instructions
  1. Prepare the ingredients by washing and thinly slicing the cucumbers. Julienne the carrots and slice the onions. Cube the avocado and set aside. Bake or pan-fry the tofu until golden brown.
  2. In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth and creamy.
  3. Layer ingredients in a jar starting with cucumbers at the bottom, followed by onions, tofu, edamame, carrots, and finally avocado on top.
  4. Spoon the dressing over the layered ingredients and sprinkle sesame seeds on top.
  5. Seal the jar tightly and refrigerate for optimal freshness. Serve within 1-2 days for best flavor.
  6. Shake the jar gently to mix the dressing before serving, or tip into a bowl for tossing. This salad can be enjoyed on its own or over rice or noodles.

Notes

Fresh ingredients are essential for best flavor; adjust spice levels to personal taste. Enjoy chilled for the best experience.