Savory Asian Cucumber Salad: A Creamy Delight in Minutes

This Asian Cucumber Salad combines vibrant vegetables and a creamy sriracha dressing for a refreshing and healthy dish.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

2 cups Cucumbers Choose firm cucumbers for that perfect crispness.
1 cup Carrots Julienne or grate for best results.
1 cup Edamame Boosts protein; peas are a great substitute.

For the Protein

1 block Tofu Acts as a creamy protein base; pan-crisp or bake.

For the Dressing

4 oz Vegan Cream Cheese Option for regular cream cheese if not vegan.
2 tbsp Vegan Mayo Use regular mayo as an alternative if desired.
1 tbsp Sriracha Adjust to your preferred heat level.
1 tsp Chili Oil Optional, but enhances flavor.
2 tbsp Soy Sauce Tamari can be used for gluten-free option.

For Toppings

2 tbsp Sesame Seeds Optional, adds a delightful nutty crunch.

Equipment

Medium Bowl
Mason jar or large bowl
Whisk

Method

Step-by-Step Instructions

Prepare the Vegetables: Rinse cucumbers, slice thinly, julienne or grate carrots, and cube tofu.
Make the Dressing: Combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce in a bowl and whisk until smooth.
Layer Ingredients in Jar: Layer cucumbers, carrots, tofu, and edamame in a mason jar or bowl.
Add Dressing and Toppings: Spoon dressing over the layered vegetables and sprinkle with sesame seeds.
Chill and Serve: Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Customize proteins and enjoy the freshness of the ingredients for the best results.

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