Creamy Asian Cucumber Salad
A vibrant and refreshing salad featuring fresh cucumbers, creamy avocado, protein-packed tofu and edamame, all tossed in a tangy sriracha mayo dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cucumber, sliced
- 1 cup tofu, cubed
- 1 cup edamame, shelled
- 1 avocado, diced
- 1 cup mixed crunchy veggies (like bell peppers and carrots), chopped
- 1/4 cup sriracha
- 1/4 cup mayonnaise (or vegan mayo)
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Combine Fresh Ingredients: In a large bowl, combine the cucumber, tofu, edamame, avocado, and mixed crunchy veggies. Toss gently so you don’t mash the avocado.
- Whisk Your Dressing: In a separate small bowl, mix together the sriracha, mayonnaise, sesame oil, salt, and pepper. This creamy dressing is where the magic happens!
- Dress the Salad: Pour the dressing over the salad mixture and toss until everything is evenly coated. You want to ensure every bite has that delicious flavor.
- Serve and Garnish: Serve immediately, garnished with sesame seeds. Alternatively, for a chilled version, let it rest in the refrigerator for about 30 minutes before serving.
Notes
For extra flavor, try marinating the cubed tofu in some soy sauce before adding it to the salad. Ensure cucumbers are sliced thinly for the perfect crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg