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Viral Creamy Asian Cucumber Salad

An easy and addictive salad combining crisp veggies with a creamy dressing, perfect for impressing guests or enjoying at home.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cucumber, very thinly sliced Fresh cucumber for crunch
  • 1 small onion, sliced paper-thin Add subtle sweetness
  • 150 g crispy baked tofu (or protein of your choice) For protein; can substitute with chickpeas or grilled chicken
  • 1/3 cup shelled edamame, thawed Add color and plant-based protein
  • 1 small carrot, cut into matchsticks For crunch and sweetness
  • 1 spring onion (scallion), thinly sliced For garnishing and a subtle onion flavor
  • 1/2 avocado, diced into small cubes Adds creaminess
Dressing Ingredients
  • 1 tbsp vegan cream cheese Base for the dressing
  • 1 tbsp vegan mayonnaise Adds creaminess
  • 1 tbsp Sriracha Adjust to taste for spiciness
  • 1 tsp chili-crisp oil For extra flavor
  • 1 tbsp soy sauce (or tamari for GF) For savory depth
  • 1 tbsp sesame seeds, toasted if possible For garnish and nutty flavor
  • 1-2 tsp crushed nori flakes (optional) For a subtle sea flavor

Method
 

Preparation
  1. Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
  2. Add the onion, followed by the baked tofu, then the edamame, carrot matchsticks, and sliced spring onion, reserving the avocado near the top.
  3. Spoon the cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth.
  4. Place the dressing on top of the jar contents and sprinkle with sesame seeds and nori flakes if using.
  5. Tighten the lid and refrigerate the jar upright.
Serving
  1. When ready to eat, secure the lid and flip the jar a few times, then shake vigorously for 8-10 seconds to coat everything.
  2. Tip into a bowl to toss or eat straight from the jar.
  3. Serve over rice, chilled noodles, or wrap in lettuce leaves.

Notes

This salad stays fresh for about 1 day in the fridge. Prepare everything in the jar without mixing until you're ready to eat. For added flavor, a squeeze of lime juice can brighten it up, or substitute tofu for chickpeas for a different taste.