Why Make This Recipe
If you’re looking for a refreshing dish that is both healthy and delicious, look no further! The Viral Creamy Asian Cucumber Salad is easy to make and is sure to be a hit. It combines crisp cucumbers with flavorful ingredients like tofu, edamame, and a creamy dressing, making it both satisfying and light. This salad is perfect for a quick lunch, a side dish at dinner, or even a snack on the go. Plus, it’s easy to customize based on your preferences or what you have on hand.
How to Make Viral Creamy Asian Cucumber Salad
Ingredients:
- 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
Directions:
- Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer. This keeps the firmer veggies from floating when the jar is shaken.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado near the top so it stays creamy, not mushy.
- Spoon the cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing on top of the jar contents, sprinkle with sesame seeds and (if using) nori flakes.
- Tighten the lid and refrigerate the jar upright. The salad keeps nicely for a day or so; the dressing sitting on top helps prevent the cucumbers from going limp.
- When you’re ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything. Tip into a bowl to toss or eat straight from the jar. Serve over rice, chilled noodles, or wrap in lettuce leaves for extra heft.
How to Serve Viral Creamy Asian Cucumber Salad
This salad can be served in various ways. You can enjoy it on its own, over a bed of rice, or mixed with chilled noodles. If you want an added crunch, try wrapping it in lettuce leaves. The creamy dressing combined with crunchy veggies provides a satisfying texture and flavor.
How to Store Viral Creamy Asian Cucumber Salad
To keep your salad fresh, store it in a sealed jar or container in the refrigerator. It will stay good for about a day or two. Make sure to keep the dressing at the top to prevent the cucumbers from becoming limp before you’re ready to eat.
Tips to Make Viral Creamy Asian Cucumber Salad
- Use a mandoline slicer for perfectly uniform and thin veggie slices.
- Feel free to add other vegetables you love, like bell peppers or radishes.
- If you want a spicier kick, increase the amount of Sriracha or add some crushed red pepper flakes.
Variation
You can easily switch up the protein in this salad. Instead of tofu, try using chickpeas, tempeh, or your favorite grilled meat. The dressing works well with a variety of ingredients, so don’t hesitate to experiment!
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just remember to keep the dressing on top until you’re ready to eat to prevent the cucumbers from getting soggy.
2. Is this salad gluten-free?
You can make it gluten-free by using tamari instead of soy sauce. Always check your ingredients to ensure they are gluten-free.
3. Can I add more veggies or protein?
Absolutely! This salad is versatile, so you can add as many veggies or protein options as you like. Just chop them into small pieces to keep the bite-sized nature of the salad intact.
Viral Creamy Asian Cucumber Salad
Ingredients
Method
- 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 layer in the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion.
- Reserve the avocado near the top to keep it creamy, not mushy.
- In a small bowl, whisk together the cream cheese, mayo, Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the jar contents, and sprinkle with sesame seeds and crushed nori flakes if using.
- Tighten the lid and refrigerate the jar upright for up to a day.
- When ready to eat, flip the jar a few times and shake vigorously for 8–10 seconds to coat everything.
- Tip into a bowl to toss, or eat straight from the jar. Serve over rice, chilled noodles, or wrapped in lettuce leaves.