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–+ servings
Creamy Asian Cucumber Salad

Creamy Asian Cucumber Salad for a Fresh, Healthy Twist

Enjoy a refreshing Creamy Asian Cucumber Salad that combines crisp cucumbers with a creamy vegan dressing for a healthy twist.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Cucumber Can substitute with zucchini for a different texture.
  • 1 small Onion Use green onions for a milder taste.
  • 150 g Crispy Baked Tofu Can substitute with tempeh, vegan chicken, or crispy chickpeas.
  • 1 cup Edamame Use shelled peas for a similar texture.
  • 1 medium Carrot Julienned and can substitute with any crunchy vegetable.
  • 2 stalks Spring onion Use chives for a subtler flavor.
  • 1 medium Avocado Cut into 1 cm cubes; can replace with cooked chickpeas or omit for fewer calories.
For the Dressing
  • 1/2 cup Vegan cream cheese Regular vegan mayo can replace it.
  • 1/4 cup Vegan mayo Substitute with homemade cashew cream for a nut-based option.
  • 1 tablespoon Sriracha Adjust quantity based on heat preference.
  • 1 tablespoon Chili-crisp oil Optional for a milder option.
  • 2 tablespoons Soy sauce Tamari or coconut aminos can be used for a gluten-free option.
  • 1 tablespoon Sesame seeds Optional, can use crushed nori flakes for a unique twist.

Equipment

  • Mixing bowl
  • Mason jar
  • whisk
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Wash and dry cucumbers, slice them into thin rounds (about 1/4-inch thick). Julienne the carrots and chop spring onions and tofu into small pieces. Place all veggies in a large mixing bowl.
  2. In a separate bowl, blend vegan cream cheese and vegan mayo until smooth. Add sriracha, soy sauce, and chili-crisp oil, whisking until combined.
  3. Layer ingredients in a mason jar starting with sliced cucumbers at the bottom followed by carrots, edamame, tofu, avocado, and spring onions.
  4. Add the creamy dressing on top covering vegetables evenly.
  5. Screw the lid onto the jar and refrigerate for at least 30 minutes.
  6. Before enjoying, shake the jar upside down a couple of times to mix the ingredients with the dressing.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 500mgPotassium: 650mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

For meal prep, store dressing separately until ready to eat to maintain the crispness of the veggies.

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