Viral Creamy Asian Cucumber Salad — Easy & Addictive

Why Make This Recipe

This Viral Creamy Asian Cucumber Salad is not only delicious but also easy to prepare. It’s a refreshing dish that combines a variety of textures and flavors. Whether you’re looking for a unique side dish or a light meal, this salad fits the bill perfectly. Plus, it’s very adaptable to dietary preferences, allowing you to switch out proteins or dressings. For another tasty salad option, check out this easy Asian cucumber salad.

How to Make Viral Creamy Asian Cucumber Salad

Ingredients:

  • 1 cucumber, very thinly sliced
  • 1 small onion, sliced paper-thin
  • ~150 g crispy baked tofu (or protein of your choice)
  • 1/3 cup shelled edamame, thawed
  • 1 small carrot, cut into matchsticks
  • 1 spring onion (scallion), thinly sliced
  • ½ avocado, diced into small cubes
  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayonnaise
  • 1 tbsp Sriracha (adjust to taste)
  • 1 tsp chili-crisp oil
  • 1 tbsp soy sauce (or tamari for GF)
  • 1 tbsp sesame seeds, toasted if possible
  • Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor

Directions:

  1. Place the cucumber slices in the bottom of a wide jar or container and press gently to form a compact layer. This helps keep the firmer vegetables from floating when shaken.
  2. Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to be added near the top, so it stays creamy and doesn’t become mushy.
  3. In a small bowl, combine the cream cheese and mayo, whisking in the Sriracha, chili oil, and soy sauce until smooth.
  4. Spoon the dressing over the jar contents, sprinkle with sesame seeds, and add nori flakes if using.
  5. Seal the jar tightly and refrigerate it upright. This salad will stay fresh for a day or so; the dressing on top helps prevent the cucumbers from wilting.
  6. When ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for about 8–10 seconds to coat everything. You can serve the salad over rice, chilled noodles, or enjoy it straight from the jar.

How to Serve Viral Creamy Asian Cucumber Salad

This salad is versatile and can be served in many ways. Whether as a side dish, a topping for rice, or wrapped in lettuce leaves, it provides a crunchy and creamy experience. Pair it with other Asian-inspired dishes for a complete meal.

How to Store Viral Creamy Asian Cucumber Salad

To store your salad, keep it in the refrigerator in an airtight container. It’s best enjoyed within a day for optimal freshness, but it can last up to two days. Just remember to keep the dressing separate until you’re ready to serve for the best texture.

Tips to Make Viral Creamy Asian Cucumber Salad

  • For the best crunch, use fresh ingredients. The fresher the vegetables, the better the final salad will taste.
  • Adjust the amount of Sriracha to control the spice level.
  • If you want a different flavor, try adding a splash of rice vinegar or a sprinkle of lime juice for extra zing.

Variation

You can customize this salad by swapping out ingredients, such as using different proteins like chickpeas or shrimp. For a more tangy flavor, consider adding pickled vegetables.

FAQs

Can I make this salad ahead of time?
Yes, this salad can be prepared a few hours in advance. Just keep the dressing separate until serving to maintain freshness.

Is this salad suitable for meal prep?
Absolutely! Prepare it in jars for easy grab-and-go meals throughout the week.

Can I use regular cream cheese instead of vegan?
Yes, if you’re not vegan, regular cream cheese will work just fine.

Conclusion

This delicious salad is perfect for warm days or as a light snack, blending refreshing flavors and creamy textures. If you’re looking to spice things up, explore other options like this spicy Asian cucumber salad that adds a delightful kick.

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Viral Creamy Asian Cucumber Salad


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  • Author: make-recipe
  • Total Time: 15
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

A refreshing and creamy salad that combines cucumbers, baked tofu, and a flavorful dressing, perfect as a side dish or light meal.


Ingredients

Scale
  • 1 cucumber, very thinly sliced
  • 1 small onion, sliced paper-thin
  • ~150 g crispy baked tofu (or protein of your choice)
  • 1/3 cup shelled edamame, thawed
  • 1 small carrot, cut into matchsticks
  • 1 spring onion (scallion), thinly sliced
  • ½ avocado, diced into small cubes
  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayonnaise
  • 1 tbsp Sriracha (adjust to taste)
  • 1 tsp chili-crisp oil
  • 1 tbsp soy sauce (or tamari for GF)
  • 1 tbsp sesame seeds, toasted if possible
  • Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor

Instructions

  1. Place the cucumber slices in the bottom of a wide jar or container and press gently to form a compact layer.
  2. Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion.
  3. Reserve the avocado to be added near the top, so it stays creamy.
  4. In a small bowl, combine the cream cheese and mayo, whisking in the Sriracha, chili oil, and soy sauce until smooth.
  5. Spoon the dressing over the jar contents, sprinkle with sesame seeds, and add nori flakes if using.
  6. Seal the jar tightly and refrigerate it upright.
  7. When ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for about 8–10 seconds.

Notes

For best crunch, use fresh ingredients and adjust Sriracha to control spice level. Store with dressing separate until serving.

  • Prep Time: 15
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

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