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Viral Creamy Asian Cucumber Salad

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A refreshing and addictive salad made with cool cucumbers, crispy tofu, and a creamy sauce.

Ingredients

Scale
  • 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
  • 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 GF)
  • 1 tbsp sesame seeds, toasted if possible
  • Optional: 1-2 tsp crushed nori flakes for a subtle sea flavor

Instructions

  1. Prep Your Ingredients: Gather all your ingredients on the counter. Slice the cucumber, onion, carrot, and spring onion as finely as you can.
  2. Crispy Baked Tofu: If using crispy baked tofu, ensure it’s ready. Cube tofu, toss with soy sauce, and bake at 400°F (200°C) for about 25 minutes if you’re making your own.
  3. Mix the Dressing: In a medium bowl, combine the vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, and soy sauce. Whisk until smooth and creamy.
  4. Combine Everything: In a large bowl, add the cucumbers, onions, edamame, carrots, and crispy tofu. Pour the dressing over everything and gently toss to coat.
  5. Add Garnishes: Just before serving, sprinkle on the diced avocado and toasted sesame seeds. Add crushed nori flakes if using.
  6. Chill and Serve: Let the salad sit in the fridge for about 10-15 minutes to allow flavors to meld.

Notes

This salad is very versatile. Feel free to experiment with different proteins or vegetables.

Nutrition

Keywords: cucumber salad, creamy salad, Asian salad, vegan salad, refreshing salad

Find it online: https://basilboard.com/minute-creamy-asian-cucumber-salad/