Viral Creamy Asian Cucumber Salad — Easy & Addictive Recipe
This Viral Creamy Asian Cucumber Salad is an easy, addictive, and refreshing dish perfect for a light meal or side. Featuring thinly sliced cucumbers and a colorful medley of fresh veggies, crispy baked tofu, and a creamy, spicy dressing made with vegan cream cheese, mayonnaise, Sriracha, and chili oil, this salad delivers layers of flavor and satisfying textures. It’s perfect for meal prep as it keeps fresh in the fridge for a day, and its vibrant tastes pair wonderfully with rice, noodles, or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Vegetables and Protein
- 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
Dressing and Toppings
- 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 gluten-free)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Build the base: Place the very thinly sliced cucumbers into the bottom of a wide jar or container, pressing gently to create a compact layer. This will help keep the firmer vegetables from floating when the jar is shaken later.
- Layer the fillings: Add the paper-thin sliced onion on top of the cucumbers, followed by the crispy baked tofu. Then layer the shelled, thawed edamame, carrot matchsticks, and the thinly sliced spring onion. Keep the diced avocado near the top to maintain its creamy texture without becoming mushy.
- Add dressing and toppings: In a small bowl, combine the vegan cream cheese and vegan mayonnaise. Whisk in the Sriracha, chili-crisp oil, and soy sauce until the dressing is smooth and well blended. Pour this dressing over the jar contents, then sprinkle with toasted sesame seeds and, if using, crushed nori flakes for an added subtle sea flavor.
- Chill and store: Seal the jar tightly with a lid and refrigerate it upright. The salad keeps well for about a day, and keeping the dressing on top helps preserve the crispness of the cucumbers.
- Toss and eat: When ready to eat, securely tighten the lid and flip the jar a few times, then shake vigorously for 8 to 10 seconds to evenly coat the ingredients with the creamy dressing. Transfer to a bowl to toss if desired, or enjoy straight from the jar. This salad pairs excellently with rice, chilled noodles, or wrapped in lettuce leaves for a more substantial meal.
Notes
- Adjust the level of spiciness by altering the amount of Sriracha in the dressing.
- For a gluten-free version, use tamari instead of soy sauce.
- If desired, substitute tofu with any other preferred protein such as cooked chicken, shrimp, or tempeh.
- Toast the sesame seeds before adding for enhanced flavor.
- Consume within 1-2 days for optimal freshness and texture.
- Serve chilled for the best refreshing taste and crunch.
Keywords: Asian cucumber salad, creamy cucumber salad, vegan salad, tofu salad, spicy salad, healthy Asian recipe, easy salad recipe, no-cook salad
