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.
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.