Delicious Asian Cucumber Salad That’s Quick and Vegan-Friendly

This Asian Cucumber Salad is a quick, vibrant, and vegan-friendly dish that impresses with its refreshing ingredients and flavor.

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Prep Time 15

Cook Time 15

Chill Time 30

Total Time 1

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Crispness and refreshing base; choose firm cucumbers for best texture.
1 cup Carrots Add color and crunch; julienne for even texture.
1 cup Edamame Provides protein and a chewy texture; frozen, shelled edamame works well.
1 medium Onion Adds sharp flavor and crunch; slice thinly for balance.
1 block Tofu Offers vegetarian protein; bake or pan-crisp and lightly season.
1 medium Avocado Contributes creaminess; add near the top to prevent browning.

For the Dressing

1/2 cup Vegan Cream Cheese Creates a rich dressing base; substitute with regular cream cheese if not vegan.
1/4 cup Vegan Mayo Adds smoothness; keep dressing plant-based.
2 tablespoons Sriracha For heat; adjust to taste.
1 tablespoon Chili Oil Enhances spiciness and depth; adjustable for heat level.
2 tablespoons Soy Sauce Base flavor for the dressing; tamari can be used for a gluten-free option.

For Garnish

2 tablespoons Sesame Seeds Adds texture and flavor; sprinkle generously.
1 tablespoon Nori Flakes Provide a subtle umami note; a little goes a long way.

Equipment

Mixing bowl
knife
Cutting board
Jar

Method

Step-by-Step Instructions for Creamy Asian Cucumber Salad

Begin by washing the cucumbers thoroughly, then slice them thinly to maximize their crispness. Julienne the carrots and slice the onion thinly for balanced flavor. Cube the avocado to prevent browning. Bake or pan-crisp the tofu until golden.
In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce. Whisk until smooth, adjusting spice levels to your preference.
Layer the salad starting with cucumber slices at the bottom of a jar, then add sliced onions, crispy tofu cubes, shelled edamame, julienned carrots, and cubed avocado.
Spoon the dressing over the top layer, ensuring it coats the ingredients without disturbing the layers.
Seal the jar and refrigerate for at least 30 minutes to marry the flavors and keep the vegetables crisp.
Shake the jar to mix before serving, or transfer to a bowl to enjoy chilled.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 2000IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Keep wet ingredients on top to preserve cucumber crunch. Consume within 1–2 days for best texture, and consider protein swaps for variety.

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