Description
This Delicious Asian Cucumber Salad is a refreshing and vibrant vegan dish, perfect as a light meal or side. Featuring crisp cucumbers, crunchy tofu, and edamame, layered with a spicy, creamy dressing made from vegan cream cheese, mayo, and Sriracha, this salad is a delightful blend of textures and bold flavors. Toasted sesame seeds and optional nori flakes finish the dish with an authentic Asian flair. Best served chilled after an hour of refrigeration to let the flavors meld perfectly.
Ingredients
Scale
Vegetables
- 2 cups Cucumber (thinly sliced)
- 1 small Red Onion (diced)
- 1 cup Edamame (thawed)
- 1 medium Carrot (shredded or julienned)
- 2 tablespoons Spring Onion (chopped)
Protein
- 1 cup Tofu (diced)
Dressing
- 1/2 cup Vegan Cream Cheese
- 1/4 cup Vegan Mayo
- 1 tablespoon Sriracha (adjust to taste)
- 1 teaspoon Chili Oil (optional)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
Garnish
- 2 tablespoons Sesame Seeds (toasted)
- 1 tablespoon Nori Flakes (optional)
Instructions
- Prepare the cucumber: Wash and thinly slice the cucumber into even rounds. Layer these evenly at the bottom of a clean jar or a serving bowl to create the salad base.
- Add the vegetables and tofu: Next, layer the diced red onion over the cucumber, followed by the crunchy diced tofu. Then add the thawed edamame, and finally the shredded or julienned carrot on top to build a colorful, textured layered salad.
- Make the dressing: In a separate mixing bowl, combine vegan cream cheese and vegan mayo until smooth. Stir in the Sriracha, chili oil (if using), and soy sauce or tamari to achieve a creamy, spicy Asian-inspired dressing.
- Dress the salad: Spoon the prepared dressing evenly over the top of the layered vegetables in the jar or bowl, ensuring it seeps slightly through the layers for maximum flavor infusion.
- Add garnish: Sprinkle the toasted sesame seeds and optional nori flakes over the salad to add nutty flavor and a subtle seaweed aroma, enhancing the Asian flair of the dish.
- Chill and serve: Seal the jar with a lid or cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to meld. Before serving, shake the jar gently to distribute the dressing evenly or transfer the contents to a serving bowl, mixing lightly.
Notes
- Adjust the amount of Sriracha and chili oil according to your preferred spice level.
- For gluten-free option, use tamari instead of soy sauce.
- Allowing the salad to chill helps the flavors meld beautifully, making it more delicious.
- To toast sesame seeds, heat a dry skillet over medium heat and stir sesame seeds until golden and fragrant, about 2 minutes.
- The salad is best served fresh but can be refrigerated for up to 24 hours.
