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Viral Creamy Asian Cucumber Salad

Viral Creamy Asian Cucumber Salad You’ll Crave Daily

This Viral Creamy Asian Cucumber Salad is a refreshing blend of crisp vegetables, savory baked tofu, and a creamy dressing, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Cucumber ideal for adding crunch and refreshing flavor
  • 1 small onion a hint of sharpness that enhances the salad's depth
  • 1 cup crispy baked tofu a protein-packed option that provides a satisfying texture
  • 1 cup shelled edamame adds a touch of nuttiness and is rich in nutrients
  • 1 small carrot for a sweet crunch and vibrant color
  • 2 stalks spring onion (scallion) offers a mild onion flavor that complements the other ingredients
  • 1 medium avocado introduces creaminess and healthy fats
For the Dressing
  • 1/2 cup vegan cream cheese provides a rich, creamy base for the dressing
  • 1/4 cup vegan mayonnaise enhances the creaminess while keeping it plant-based
  • 2 tablespoons Sriracha adds a spicy kick that elevates the overall taste
  • 1 tablespoon chili-crisp oil brings a delightful crunch and a bit of heat
  • 2 tablespoons soy sauce infuses a savory, umami flavor into the dressing
  • 1 tablespoon sesame seeds for a nutty finish and added texture
  • optional crushed nori flakes sprinkle on top for a unique umami twist

Equipment

  • mixing bowl

Method
 

Preparation Steps
  1. Slice the cucumber and onion: Thinly slice your cucumber and small onion, letting their fresh flavors shine.
  2. Prepare the carrot: Cut the carrot into matchsticks for a sweet crunch that beautifully complements the other ingredients.
  3. Chop the spring onion: Thinly slice the spring onion to add a subtle, mild onion flavor.
  4. Dice the avocado: Cut the avocado into small cubes, adding a creamy texture and healthy fats.
  5. Mix the dressing: In a bowl, combine vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, soy sauce, and sesame seeds. Whisk until smooth.
  6. Toss together the salad: In a large bowl, combine sliced cucumber, onion, crispy baked tofu, edamame, carrot, spring onion, and avocado. Gently mix.
  7. Drizzle with dressing: Pour the creamy dressing over the salad and mix gently until everything is well-coated.
  8. Garnish with nori flakes: Sprinkle crushed nori flakes on top for an extra umami kick just before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 500mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use the freshest vegetables you can find for the best flavor and texture. Adjust Sriracha to taste for desired spiciness.

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