Viral Creamy Asian Cucumber Salad
A vibrant mix of crispy cucumbers, crunchy carrots, and savory tofu, all brought together with a creamy, spicy dressing, perfect for impressing guests or as a refreshing side dish.
Ingredients
Vegetables
- 1 large Cucumber, firm Slice very thinly using a knife or mandolin.
- 1 small Onion, sliced paper-thin Consider soaking in cold water to reduce sharpness.
- 1/3 cup Edamame, shelled and thawed Make sure it’s well-thawed to prevent sogginess.
- 1 small Carrot, cut into matchsticks Fresh, crunchy carrots enhance texture.
- 2 stalks Spring Onion, thinly sliced Add just before serving for the best freshness.
- 1 small Avocado, diced into cubes Choose a ripe avocado for the best flavor.
Protein
- 150 g Crispy Baked Tofu Press and bake until crispy or use pre-baked.
Dressing Ingredients
- 1 tbsp Vegan Cream Cheese Choose a brand that you love for flavor.
- 1 tbsp Vegan Mayonnaise Adjust quantity for preferred creaminess.
- 1 tbsp Sriracha Adjust to taste for heat.
- 1 tsp Chili-Crisp Oil Use high-quality chili oil for best flavor.
- 1 tbsp Soy Sauce Use tamari for gluten-free.
- 1 tbsp Sesame Seeds, toasted Toasting enhances flavor.
- 1-2 tsp Crushed nori flakes (optional) Sprinkle before serving for an oceanic touch.
Instructions
Preparation
- Wash and slice the cucumber, onion, carrot, and spring onion very thinly.
- For fresh tofu, press it to remove excess moisture and bake it at 400°F (200°C) for 25-30 minutes until golden brown.
Combine
- In a large mixing bowl, combine the cucumber, onion, baked tofu, edamame, carrot, and spring onion.
Prepare Dressing
- In a separate bowl, mix together the vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, soy sauce, and sesame seeds until smooth.
Assemble
- Pour the dressing over the salad mix and gently toss until all ingredients are well-coated.
- If using, sprinkle crushed nori flakes over the salad before serving.
- Taste the salad and adjust the seasoning or add more Sriracha if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Best eaten fresh but components like tofu can be frozen for up to 2 months.