Creamy Asian Cucumber Salad

Craving something fresh and zesty, yet creamy and satisfying?

The Creamy Asian Cucumber Salad is a delightful balance of crunch, creaminess, and vibrant flavors that’ll tickle your taste buds. Tossed together in one bowl, this quick recipe turns simple ingredients into something extraordinary—perfect for those busy weeknights or as a refreshing side for your next BBQ. Why not brighten up your meal with this bowl of goodness?

Why make this recipe

Who wouldn’t want a dish that’s super easy to whip up and requires almost no cleanup? This salad ticks all the boxes: it’s affordable, healthy, and even the kiddos will gobble it up like it’s candy! Plus, if you find yourself with some leftover veggies, no problem—just throw them in! 🌈

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups cucumbers, sliced
• 1 cup firm tofu, cubed
• 1 cup edamame, shelled
• 1 avocado, diced
• 1 cup bell peppers, chopped
• 1/4 cup sriracha mayo
• Salt and pepper to taste
• Sesame seeds for garnish

Directions

Ready to dive in? Follow these easy steps:

1. In a large bowl, combine the sliced cucumbers, cubed tofu, edamame, diced avocado, and chopped bell peppers.
2. Drizzle the sriracha mayo over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve immediately or chill in the refrigerator for a few minutes before serving.
5. Garnish with sesame seeds before enjoying.

How to make Creamy Asian Cucumber Salad (Overview)

Making this salad is a breeze! Start by slicing those fresh cucumbers and chopping up your veggies like a pro. Next, just toss everything into one big bowl—because let’s be real, who wants to do dishes? Drizzle on that creamy sriracha mayo and give it a gentle mix. Pro tip: Don’t skip the salt and pepper; they add an extra layer of flavor that takes this salad to the next level!

How to serve Creamy Asian Cucumber Salad

Picture this: a vibrant mix of green and colorful veggies on your plate, all glistening with that creamy dressing. Serve it as a refreshing side for grilled meats or as a light lunch all on its own. You can even pile it high on a bed of rice for a beautiful grain bowl. The crunchiness of the cucumbers and peppers paired with the creaminess of avocado? Pure bliss. 😋

How to store Creamy Asian Cucumber Salad

Got leftovers? No worries! This salad will keep well in the fridge for about 2-3 days, though it’s best enjoyed fresh. If you want to make it ahead of time, prep everything but the avocado and dressing, then toss them in just before serving. Chilling in the fridge for a bit also enhances the flavors!

Tips to make Creamy Asian Cucumber Salad

1. Use chilled ingredients for an even fresher taste!
2. Swap out the tofu for shredded chicken if you’re feeling meaty.
3. Want a spice kick? Add some chili flakes along with the sriracha mayo.
4. Make it your own by mixing in whatever leftover veggies you have on hand.
5. Remember, the longer it sits (without avocado), the more the flavors meld!

Variation

Feel free to play around with this salad! Want to make it vegan? Simply use a plant-based mayo. Craving extra crunch? Toss in some chopped nuts or crispy rice. The beauty of this recipe is its flexibility—make it your own! 🥳

FAQs

Can I use different vegetables in the salad?
Absolutely! Feel free to substitute avec whatever fresh veggies you have on hand. Carrots, radishes, or even snap peas work great!

How do I make this salad ahead of time?
Prep all your veggies in advance and store them separately. Add the dressing last to keep everything fresh!

Can I freeze this salad?
It’s not ideal for freezing due to the texture changes, especially of the cucumber. Enjoy it fresh for the best experience!

📌 Pin this recipe for your next cozy dinner night!

Creamy Asian Cucumber Salad

A delightful mix of fresh vegetables tossed in a creamy sriracha mayo dressing, perfect as a light meal or side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine Asian, Fusion

Servings 4 servings

Calories 250 kcal

Ingredients

  

Salad Ingredients

• 2 cups cucumbers, sliced Fresh and crunchy
• 1 cup firm tofu, cubed For creaminess and protein
• 1 cup edamame, shelled Adds color and protein
• 1 medium avocado, diced For creaminess
• 1 cup bell peppers, chopped Any color bell pepper will work
• 1/4 cup sriracha mayo For creaminess and spice
• Salt and pepper to taste Enhances flavor
• Sesame seeds for garnish Optional, for added crunch

Instructions

 

Preparation

• In a large bowl, combine the sliced cucumbers, cubed tofu, edamame, diced avocado, and chopped bell peppers.
• Drizzle the sriracha mayo over the salad and toss gently to combine.
• Season with salt and pepper to taste.
• Serve immediately or chill in the refrigerator for a few minutes before serving.
• Garnish with sesame seeds before enjoying.

Notes

Use chilled ingredients for a fresher taste! This salad is flexible; replace tofu with shredded chicken or add other vegetables as desired. It's best enjoyed fresh but can be stored in the fridge for 2-3 days.

Keyword Creamy Dressing, Cucumber Salad, Healthy Salad, Quick Salad, Veggie Salad