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Creamy Asian Cucumber Salad

Creamy Asian Cucumber Salad Delight: A Vegan Meal Prep Must

Experience the refreshing taste of Creamy Asian Cucumber Salad, a vibrant and protein-packed vegan dish perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Cucumber Freshness and crunch; substitute with zucchini for a different texture.
  • 1 medium Onion Adds sharpness; use green onions for a milder flavor.
  • 1 cup Crispy Baked Tofu Provides protein and substance; replace with tempeh or chickpeas for variation.
  • 1 cup Edamame Adds protein and a slight earthiness; frozen, shelled edamame works well.
  • 1 large Carrot For sweetness and color; any variety can be used; julienned for a crisp bite.
  • 2 stalks Spring Onion Brightness and crunch; can be replaced with diced red onion.
  • 1 medium Avocado Creaminess and healthy fats; substitute with mashed chickpeas or omit for lower fat.
For the Dressing
  • 1/2 cup Vegan Cream Cheese Delivers richness; swap with cashew cream for a nut-free version.
  • 1/4 cup Vegan Mayo Adds creaminess; substitute with tahini or yogurt for different flavors.
  • 1 tablespoon Sriracha Provides heat; use chili paste or omit for a milder dish.
  • 1 tablespoon Chili-crisp Oil Enhances flavor with spices; optional but recommended; adjust to taste.
  • 2 tablespoons Soy Sauce Adds umami; use tamari for gluten-free or coconut aminos for a lower sodium option.
For the Garnish
  • 1 tablespoon Sesame Seeds For garnishing and nutty flavor; optional; can use crushed nuts for a similar effect.
  • 1 tablespoon Nori Flakes Optional addition for a 'sushi' flavor boost; omit or use other seaweed if unavailable.

Equipment

  • mixing bowl
  • Jar

Method
 

Step-by-Step Instructions
  1. Begin by washing all your fresh produce thoroughly. Thinly slice the cucumber and onion, julienning the carrot for extra crunch. Slice the spring onion and cube the avocado into bite-sized pieces. The vibrant colors of your ingredients will start to shine, setting the stage for this delicious Creamy Asian Cucumber Salad.
  2. In a clean jar, start layering your ingredients. Begin with a generous layer of cucumber for a solid base, then add the onion, followed by the julienned carrot, cubes of crispy baked tofu, edamame, and avocado. Each layer contributes texture and flavor, creating a beautiful presentation.
  3. In a separate mixing bowl, combine vegan cream cheese, vegan mayo, sriracha, chili-crisp oil, and soy sauce. Use a whisk or fork to blend these creamy ingredients until they create a smooth and vibrant dressing.
  4. Carefully pour the dressing over the layered ingredients in your jar, but keep it separate if prepping in advance. Screw the lid on tightly and store the jar upright in the refrigerator. For the best flavor, let it chill for at least 30 minutes.
  5. When ready to enjoy your Creamy Asian Cucumber Salad, shake the jar gently to distribute the dressing evenly over the layers.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 500mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store the dressing separately until you're ready to eat to maintain the freshness of your Creamy Asian Cucumber Salad. Customize your ingredients as desired.

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