Go Back
–+ servings

Creamy Asian Cucumber Salad

Rose
A refreshing and creamy cucumber salad packed with crisp vegetables, edamame, and a flavorful Asian-inspired dressing with a hint of spice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Asian, Vegetarian
Servings 4 servings
Calories 220 kcal

Equipment

  • large mixing bowl
  • small mixing bowl for dressing
  • whisk
  • knife
  • cutting board

Ingredients
  

  • 3 cups cucumbers, thinly sliced
  • 1 cup edamame, cooked and shelled
  • 1/2 cup carrots, julienned
  • 1/2 avocado, diced
  • 1/2 cup vegan mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp chili oil
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp sesame seeds

Instructions
 

  • Wash and thinly slice the cucumbers. Place them in a large bowl along with cooked edamame, julienned carrots, and diced avocado.
  • In a separate bowl, whisk together vegan mayonnaise, soy sauce, sriracha, chili oil, rice vinegar, sesame oil, and sugar until smooth.
  • Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  • Sprinkle sesame seeds over the top of the salad for garnish.
  • Cover and refrigerate the salad for at least 20 minutes before serving to allow flavors to meld.

Notes

For best texture, lightly salt and drain cucumbers before mixing. Add avocado just before serving to prevent browning. Adjust spice level by reducing sriracha and chili oil. Chill before serving for enhanced flavor.

Nutrition

Calories: 220kcalCarbohydrates: 12gProtein: 6gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 320mgPotassium: 420mgFiber: 4gSugar: 4gVitamin A: 3500IUVitamin C: 12mgCalcium: 80mgIron: 1.8mg
Keyword asian cucumber salad, creamy cucumber salad, cucumber salad, healthy side dish
Tried this recipe?Let us know how it was!