Description
A bright crunchy and creamy Viral Creamy Asian Cucumber Salad layered in a jar with thin cucumber slices, crisp vegetables, golden baked tofu, and a spicy-savoury creamy dressing. Perfect for quick lunch, light dinner, or portable meal prep.
Ingredients
1 cucumber very thinly sliced
1 small onion sliced paper-thin
150g crispy baked tofu
1/3 cup shelled edamame thawed
1 small carrot cut into matchsticks
1 spring onion scallion thinly sliced
1/2 avocado diced
1 tablespoon vegan cream cheese
1 tablespoon vegan mayonnaise
1 tablespoon Sriracha adjust to taste
1 teaspoon chili-crisp oil
1 tablespoon soy sauce or tamari
1 tablespoon sesame seeds toasted
1 to 2 teaspoons crushed nori flakes optional
Instructions
1. Thinly slice cucumber julienne carrot and slice onion and scallion paper-thin
2. Bake or pan-crisp tofu until golden then cool before assembling
3. Whisk cream cheese mayo Sriracha chili oil and soy sauce until smooth for dressing
4. Layer cucumber at the bottom of a jar then add onion tofu edamame carrot and scallion
5. Add avocado near the top
6. Spoon dressing on top and sprinkle with sesame seeds and nori
7. Seal jar and refrigerate upright
8. Shake vigorously before eating or tip into a bowl and toss
Notes
Layer dressing on top not the bottom to keep cucumbers crisp.
Add avocado at the last minute to prevent browning.
Eat within 24 to 48 hours for best crunch and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Lunch
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: viral creamy asian cucumber salad, asian cucumber salad recipe, creamy cucumber salad, spicy asian salad, healthy lunch salad