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–+ servings
Asian Cucumber Salad

Asian Cucumber Salad: Fresh, Creamy, and Perfectly Crunchy

Asian Cucumber Salad is a crisp and refreshing dish with cool cucumbers and colorful carrots, perfect for summer meals.
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Prep Time 10 minutes
Refrigeration Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumbers Thinly sliced
  • 1 cup Carrots Julienned
  • 1 cup Edamame Substitute with peas if desired
  • 1 cup Tofu Can substitute with shrimp or chicken
For the Dressing
  • 1 cup Vegan Cream Cheese Can use regular cream cheese
  • 1/2 cup Vegan Mayo Can switch to regular mayo
  • 1 tablespoon Sriracha Adjust to taste
  • 1 tablespoon Chili Oil Add according to spice tolerance
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
For the Garnish
  • 1 tablespoon Sesame Seeds Sprinkle on top
  • 1 sheet Nori Optional but recommended

Equipment

  • Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife
  • Jar or Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and thinly slice the cucumbers into rounds, julienne the carrots, and slice the green onions. Set aside in a large mixing bowl.
  2. Cook the Tofu: Drain and cube the tofu. Bake or pan-fry until golden brown and slightly crispy.
  3. Whisk the Dressing: Combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce in a bowl. Mix until smooth.
  4. Layer the Ingredients: In a jar or bowl, layer sliced cucumbers, carrots, edamame, green onions, tofu, and avocado.
  5. Add the Dressing and Garnish: Pour the dressing over the salad, then sprinkle sesame seeds and nori on top.
  6. Refrigerate and Serve: Seal the jar and refrigerate for at least 15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 16gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Serve salad shortly after preparation for optimal freshness.

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