Viral Creamy Asian Cucumber Salad You Can't Resist!

This Viral Creamy Asian Cucumber Salad is a refreshing, easy-to-make dish that combines crunchy cucumbers and a creamy dressing, perfect for summer picnics and meal prep.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Cucumber Wash and thinly slice
1 cup Carrots Julienne for presentation
1 cup Edamame Fresh or frozen
1/2 cup Onion Thinly sliced

For the Protein

1 cup Baked Tofu Or shrimp/chicken

For the Dressing

1/2 cup Vegan Cream Cheese Or regular cream cheese
1/4 cup Vegan Mayo Standard mayo can substitute
1 tablespoon Sriracha Adjust to heat preference
1 teaspoon Chili Oil Optional for heat
2 tablespoons Soy Sauce Use tamari for gluten-free

For the Garnish

1 tablespoon Sesame Seeds Optional but recommended
1 sheet Nori Torn for garnish

Equipment

mixing bowl
Jar

Method

Preparation Steps

Wash and thinly slice the cucumbers. Layer them at the bottom of a jar.
Julienne the carrots and place them on top of the cucumber layer, followed by sliced onions.
Cube the baked tofu (or shrimp/chicken) and layer over the onions.
Sprinkle the edamame evenly over the tofu layer. Add avocado if desired.
In a mixing bowl, whisk together the dressing ingredients until smooth.
Spoon the dressing on top of the layered ingredients in the jar.
Seal the jar and refrigerate for at least 30 minutes.
Shake the jar gently before serving or pour into a bowl for presentation.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

For best results, chill the salad for at least 30 minutes and layer crunchier ingredients at the bottom to maintain freshness.

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