Print

Creamy Asian Cucumber Salad

Print Recipe

A refreshing and creamy cucumber salad with baked tofu and a colorful mix of veggies, perfect for any occasion.

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. Slice the cucumber into paper-thin slices.
  2. Tame the onion by slicing it thinly, soaking in cold water if needed.
  3. Crisp up the tofu into bite-sized cubes.
  4. Prep the carrot by cutting it into matchsticks.
  5. Mix the cucumber, onion, tofu, edamame, carrot, and spring onion in a large bowl.
  6. Make the dressing by whisking together vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, and soy sauce.
  7. Dress the salad with the mixture and gently toss, adding avocado last.
  8. Finish with a sprinkle of sesame seeds and crushed nori flakes if using.
  9. Taste and adjust seasoning as needed.
  10. Chill the salad for about 15 minutes before serving.

Notes

Feel free to experiment with different proteins or add-ins based on your taste preferences.

Nutrition

Keywords: cucumber salad, asian salad, vegetarian salad, creamy salad, summer salad

Find it online: https://sprinklespoon.com/creamy-asian-cucumber-salad-10-minute-prep/