Creamy Asian Cucumber Salad

A Salad That’ll Make You Swoon!

Ever had a salad so creamy and bursting with flavor that it turned your meal into a delightful masterpiece? This Creamy Asian Cucumber Salad does just that! Picture crunchy cucumbers and creamy avocado dancing together, all drizzled in a zesty sriracha mayo. It’s quick, colorful, and incredibly satisfying —perfect for impressing guests or just treating yourself after a long day.

Why Make This Recipe

Why should you whip up this salad? Let me count the ways:

• Easy Cleanup: Just one bowl, and you’re done! Who has time for a pile of dishes?
• Affordable Ingredients: You won’t break the bank here, yet it feels like a treat!
• Family-Friendly: If your kids can handle any form of tofu, they’ll love this crunchy delight. Double win! 😄

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 transform these ingredients into pure joy? Let’s do this in a few easy steps:

1. In a large bowl, toss the sliced cucumbers, cubed tofu, shelled edamame, diced avocado, and chopped bell peppers.
2. Drizzle the sriracha mayo over the salad.
3. Gently toss everything together. We’re aiming for deliciousness, not chaos!
4. Season with salt and pepper to taste.
5. Serve immediately or chill for a few minutes before serving.
6. Garnish with sesame seeds before diving in!

How to Make Creamy Asian Cucumber Salad (Overview)

Alright, let’s break it down. First, just grab a big bowl for mixing up all those fresh ingredients. Chop everything up and toss it together — easy as pie (but much healthier). Drizzle on that sriracha mayo for a kick, sprinkle with sesame seeds, and boom! You’ve got a salad that’s vibrant and talk-worthy. Quick pro tip: let it chill a bit if you want those flavors to mingle more; trust me, it’s worth the wait!

How to Serve Creamy Asian Cucumber Salad

Slice into that creamy goodness, and you’ll find colors dancing on your plate! Serve this salad as a light lunch or a side to grilled meats or rice dishes. The crunch of the cucumbers and the silkiness of the avocado create a delightful contrast, while the scent of fresh veggies fills the air. Spoon it into serving bowls, and watch it disappear! Who needs a fancy restaurant when you’ve got this at home?

How to Store Creamy Asian Cucumber Salad

Got leftovers? No worries! This salad keeps well in the fridge for about 2 to 3 days. Just make sure to store it in an airtight container. Not a fan of room temperature avocado? Chill it before serving. Pro tip: if you plan to make it ahead of time, prepare the ingredients but add the sriracha mayo and avocado just before serving for the best flavor and texture.

Tips to Make Creamy Asian Cucumber Salad

• Choose Firm Tofu: It holds its shape better and absorbs flavors beautifully!
• Slice Thin: Make cucumber and bell pepper slices thin for extra crunch.
• Mix Up the Dressing: Feeling spicy? Add more sriracha, or go sweet with some honey!
• Make It a Meal: Toss in some cooked quinoa or crispy noodles for added texture.
• Taste as You Go: Always adjust the seasonings to fit your palate!

Variation

Want to switch it up? Here’s a thought: swap out the tofu for grilled chicken or shrimp for a protein boost! Want it vegan? Skip the mayo and try a tasty tahini dressing instead. Feeling adventurous? Add a sprinkle of cilantro or a splash of lime juice for a tropical twist. The possibilities are endless! 🥑✨

FAQs

Can I make this salad ahead of time?
Absolutely! Just prep everything and wait to mix in the sriracha mayo and avocado until just before serving.

What can I substitute for edamame?
Try chickpeas or even blanched green beans if you’re in a pinch!

How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 2-3 days. Enjoy it cold or let it sit at room temperature for a bit before eating!

📌 Pin this recipe for your next cozy dinner night!

Creamy Asian Cucumber Salad

A refreshing and creamy salad bursting with flavor, featuring crunchy cucumbers, creamy avocado, and a zesty sriracha mayo dressing.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups cucumbers, sliced Use fresh cucumbers for the best crunch.
• 1 cup firm tofu, cubed Choose firm tofu for better texture.
• 1 cup edamame, shelled Shelled edamame adds a nice protein boost.
• 1 cup bell peppers, chopped Any color will work; choose your favorite!
• 1 cup avocado, diced Add right before serving to prevent browning.

Dressing and seasonings

• 1/4 cup sriracha mayo Adjust the amount for desired spiciness.
• Salt and pepper to taste Adjust according to preference.
• Sesame seeds for garnish Enhances both flavor and presentation.

Method

 

Preparation

1. In a large bowl, toss the sliced cucumbers, cubed tofu, shelled edamame, diced avocado, and chopped bell peppers.
2. Drizzle the sriracha mayo over the salad.
3. Gently toss everything together, being careful not to mash the avocado.
4. Season with salt and pepper to taste.
5. Serve immediately or chill for a few minutes before serving.
6. Garnish with sesame seeds before serving.

Notes

This salad can be stored in an airtight container in the fridge for up to 2-3 days. For best texture, add the sriracha mayo and avocado just before serving.