🥒 Creamy Asian Cucumber Salad (Vegan, High-Protein & Meal Prep-Friendly)
This Creamy Asian Cucumber Salad is everything you want in a no-fuss plant-based lunch: crisp, creamy, spicy, and deeply satisfying. Layered with protein-packed tofu & edamame, creamy avocado, crunchy veggies, and tossed in a bold sriracha mayo dressing — this salad eats like a sushi roll in a bowl (or jar!).
It’s fast to prep, easily customizable, and perfect for make-ahead meals. Whether you’re craving something light but filling, or looking to bring a colorful vegan dish to your next picnic or lunch meeting — this one hits the spot.
💚 Why You’ll Love This Creamy Asian Cucumber Salad
This isn’t your average cucumber salad. Here’s why this vegan cucumber salad with tofu is always in our fridge rotation:
- 100% vegan and easily gluten-free
- No cooking required
- Packed with flavor and texture
- High in protein from tofu + edamame
- Meal prep-friendly and easy to shake + eat
- Perfect for warm weather or light dinners
🥣 How to Make Creamy Asian Cucumber Salad
Start with cucumber slices on the bottom. Layer onion, crispy tofu (click here for the recipe), edamame, carrot, spring onion, avocado. Top with mayo, cream cheese, sriracha, chili oil, and soy sauce. Add sesame seeds and optional nori flakes.
Close the jar tightly. Store upright in the fridge.
Enjoy straight from the jar, or pour into a bowl. Delicious over rice, noodles, or inside lettuce wraps.
🍚 Serving Ideas for Creamy Asian Cucumber Salad
This salad is endlessly versatile! Try it:
- Over steamed rice for a sushi bowl vibe
- With chilled soba noodles for a refreshing dinner
- In lettuce cups for a crunchy wrap
- Topped with crushed peanuts or cashews for extra texture
- Alongside miso soup or vegan dumplings for a full meal
🥄 Customization Tips
Make this salad your own with easy swaps and add-ons:
- Swap tofu: Use tempeh, seitan, or roasted chickpeas
- Extra crunch: Add shredded cabbage or radish
- Nutty twist: Add peanut butter to the sauce or sprinkle chopped peanuts on top
- Oil-free? Use tahini instead of mayo/chili oil
🌱 Make-Ahead & Storage Tips
This is one of the best salads for meal prep:
- Store in a sealed jar for up to 3 days
- Keep upright to prevent soggy veggies
- Shake and eat whenever you’re ready
- Store sauce separately if you prefer tossing fresh
❓ FAQs – Creamy Asian Cucumber Salad
Yes! It’s ideal for meal prep. Layer the veggies and keep the sauce on top. Shake before serving.
Yes, just sub soy sauce for tamari or coconut aminos.
Tempeh, vegan chicken, or crispy chickpeas all work well.
They’re optional but add a subtle sushi flavor. You can use seaweed snacks or sheets crumbled by hand.
🔥 Final Thoughts on Creamy Asian Cucumber Salad
This Creamy Asian Cucumber Salad is one of those rare dishes that manages to be both refreshingly light and totally crave-worthy. It’s the kind of recipe that makes healthy eating feel like a treat—not a chore. Between the crisp cucumbers, the creamy, tangy dressing, and that subtle kick of heat, every bite is a perfect balance of flavor and texture.
It’s endlessly customizable—add edamame, shredded cabbage, or crispy tofu to turn it into a full meal. Layer it in mason jars for grab-and-go lunches, serve it as a side at your next BBQ, or keep a batch in the fridge for quick, cooling bites on hot days.
Whether you’re packing it for the office, enjoying it as a refreshing summer side, or looking for a no-cook recipe when the oven’s off-limits, this salad always hits the spot.
If you try this Creamy Asian Cucumber Salad, let me know in the comments how you made it your own!
Creamy Asian Cucumber Salad Bowl
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Mandoline slicer (optional)
Ingredients
- 1 whole cucumber (thinly sliced)
- 1 small onion (thinly sliced)
- 1 large handful of Crispy baked tofu (≈ 150 g) or other protein of choice
- 1/3 cup Edamame (shelled, thawed)
- 1 small carrot (julienned)
- 1 spring onion (sliced)
- 1/2 avocado (cut into 1 cm cubes)
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp Chili-crisp oil
- 1 tbsp Soy sauce
- 1 tbsp Sesame seeds
- OPTIONAL sushi boost – 1–2 tsp crushed nori flakes, sprinkled on top for a subtle “sushi” flavour
Instructions
- Load the jar– Cucumber goes in first; press lightly to form a firm base.– Continue layering in order. For make-ahead lunches, keeping the saucy items (steps 8–12) near the top keeps veggies crisp.
- Seal & store– Screw the lid on tightly.– Refrigerate upright (or dig in immediately). The tofu absorbs flavour while sesame seeds—and nori, if added—stay dry on top.
- Shake to dress– When ready to eat, ensure the lid is secure.– Flip the jar upside-down twice, then shake vigorously for ~10 seconds to distribute the sauces.
- Serve– Eat straight from the jar, or tip into a bowl for easier tossing.– Also delicious over rice, chilled noodles, or tucked into lettuce wraps for extra crunch.