Creamy Asian Cucumber Salad
A delightful balance of crunch, creaminess, and vibrant flavors, this Creamy Asian Cucumber Salad is quick to prepare and perfect for busy weeknights or as a refreshing side dish.
Ingredients
Main Ingredients
- 2 cups cucumbers, sliced
- 1 cup firm tofu, cubed Can be substituted with shredded chicken for a meatier option.
- 1 cup edamame, shelled
- 1 each avocado, diced Add just before serving to retain freshness.
- 1 cup bell peppers, chopped
Dressing and Seasoning
- 1/4 cup sriracha mayo Chilled ingredients enhance the flavor.
- Salt and pepper to taste Essential for flavor enhancement.
- Sesame seeds for garnish
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
Got leftovers? The salad will keep in the fridge for 2-3 days. For best flavor, prepare the ingredients ahead of time and add the avocado and dressing just before serving. The longer it sits (without avocado), the more the flavors meld!