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–+ servings
Asian Cucumber Salad

Creamy Asian Cucumber Salad for a Refreshing Vegan Meal

This Creamy Asian Cucumber Salad is a vibrant, healthy, no-cook meal perfect for summer, packed with refreshing flavors and customizable ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Cucumbers Substitute with pickled cucumbers for extra tang.
  • 2 medium Carrots Julienne them for presentation.
  • 1 cup Edamame Can replace with peas or chickpeas.
  • 1 medium Onion Use green onions for a milder flavor.
  • 1 block Tofu Opt for baked or pan-crisped.
For the Creamy Dressing
  • 8 oz Vegan Cream Cheese Regular cream cheese works if not vegan.
  • 1/4 cup Vegan Mayo Regular mayo can substitute.
  • 2 tbsp Sriracha Adjust according to spice preference.
  • 1 tbsp Chili Oil Reduce or omit for a milder flavor.
  • 2 tbsp Soy Sauce Tamari can be used for gluten-free.
For Garnishing
  • 1 tbsp Sesame Seeds Crushed nori can be used for flavor.

Equipment

  • Baking Sheet
  • Medium bowl
  • Large Jar or Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers thoroughly under cool water. Slice them thinly, about 1/8 inch thick. Julienne the carrots and slice the onion thinly. Set aside.
  2. Preheat your oven to 400°F (200°C). Cut the tofu into cubes, toss with soy sauce and sesame oil, and bake for 20 minutes until golden.
  3. In a medium bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce until smooth.
  4. Layer your salad in a large jar or mixing bowl with a base of cucumber slices, followed by onion, crispy tofu, edamame, and julienned carrots.
  5. Drizzle the creamy dressing over the top, sprinkle sesame seeds, and if desired, crushed nori.
  6. Seal the jar and refrigerate for about 30 minutes to allow flavors to meld together.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 25gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 650mgPotassium: 500mgFiber: 7gSugar: 4gVitamin A: 400IUVitamin C: 33mgCalcium: 150mgIron: 2mg

Notes

Layer the salad with the dressing on top for freshness. Add avocado before serving to enhance creaminess.

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