Go Back
–+ servings
Asian Cucumber Salad

Asian Cucumber Salad: Crunchy, Creamy, and Totally Irresistible

This Asian Cucumber Salad is a quick, satisfying dish packed with fresh veggies and a creamy dressing, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumbers washed and sliced
  • 2 medium Carrots julienned
  • 1 cup Tofu cooked and crisped
  • 1 medium Avocado sliced
For the Dressing
  • ½ cup Vegan Cream Cheese or regular cream cheese
  • ¼ cup Vegan Mayo or regular mayo
  • 1 tablespoon Sriracha for spiciness
  • 1 tablespoon Chili Oil adjust to taste
  • 2 tablespoons Soy Sauce or tamari for gluten-free
For Garnish
  • 1 tablespoon Sesame Seeds for sprinkling

Equipment

  • mixing bowl
  • jar or bowl for assembly
  • Knife
  • cutting board

Method
 

Preparation
  1. Wash and thinly slice cucumbers, and julienne the carrots. Cook tofu as desired.
  2. In a bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth.
  3. Layer salad by starting with cucumbers, followed by carrots, tofu, and then pour dressing on top.
  4. Top with avocado slices and sprinkle with sesame seeds.
  5. Seal and refrigerate for at least 30 minutes before serving.
  6. Gently shake jar or serve in a bowl when ready to enjoy.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Ensure to layer the dressing on top to maintain salad freshness. Use proteins as per your preference and consume within 1-2 days for best taste.

Tried this recipe?

Let us know how it was!