Creamy Asian cucumber salad in a jar takes crisp cucumbers, crunchy vegetables, and baked tofu and wraps them in a spicy, creamy dressing. You layer everything in a wide jar, chill it, then shake it right before eating. The dressing coats every piece, and the cucumbers stay crisp because they sit at the bottom away from the sauce until you are ready.
This version is plant based and makes 2 generous servings. It takes about 15 minutes to put together, and the jar is easy to take to work or school.
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Why This Creamy Asian Cucumber Salad Recipe Works
Layering keeps the delicate ingredients intact. Cucumber and onion sit at the base, the sturdier tofu, edamame, and carrot go next, and soft avocado stays near the top so it does not turn mushy when the jar is shaken.
The dressing is a mix of plant based cream cheese and plant based mayonnaise, whisked with Sriracha, chili crisp oil, and soy sauce. It is rich, salty, and spicy, and it clings to the vegetables rather than pooling at the bottom.
Ingredients for Creamy Asian Cucumber Salad
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper thin
- About 150 grams crispy baked tofu
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 scallion, thinly sliced
- 1/2 avocado, diced
- 1 tablespoon plant based cream cheese
- 1 tablespoon plant based mayonnaise
- 1 tablespoon Sriracha
- 1 teaspoon chili crisp oil
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sesame seeds
- 1 to 2 teaspoons crushed nori flakes (optional)
Cucumber. Thin slices soak up dressing quickly. A mandoline gives even slices, but a sharp knife works.
Baked tofu. Use firm tofu baked until crisp, or swap in another protein like cooked chicken or shrimp.
Edamame. Thawed shelled edamame add protein and a pop of green.
Dressing. Cream cheese and mayonnaise give body, Sriracha adds heat, and soy sauce brings salt. Use tamari for a gluten free jar.
Sesame seeds and nori. Toast the sesame seeds if you can. Nori flakes add a subtle taste of the sea.
How to Make Creamy Asian Cucumber Salad
1. Slice the vegetables. Cut the cucumber and onion very thin with a mandoline or sharp knife. Cut the carrot into matchsticks and slice the scallion.
2. Layer the jar. Press the cucumber slices into the bottom of a wide jar, then add the onion, tofu, edamame, carrot, and scallion. Keep the avocado separate for now.
3. Whisk the dressing. In a small bowl, whisk the cream cheese and mayonnaise until smooth. Add the Sriracha, chili crisp oil, and soy sauce and whisk again.
4. Dress and top. Pour the dressing over the jar contents, place the avocado on top, and sprinkle with sesame seeds and nori flakes.
5. Chill. Close the lid and refrigerate the jar upright until you are ready to eat.
6. Shake and serve. Flip the jar a few times, then shake hard for 8 to 10 seconds to coat everything. Pour into a bowl or eat from the jar.
How to Serve Creamy Asian Cucumber Salad
Spoon the salad over steamed rice, chilled noodles, or lettuce cups for extra crunch. It makes a refreshing side for air fryer sesame chicken and a good partner to sesame ginger turkey green beans.
For a plant based dinner, serve it next to sesame crusted tofu steaks. If you like sushi flavors, add a side of California roll cucumber salad for a mini spread.
How to Store and Reheat Creamy Asian Cucumber Salad
The salad keeps nicely for about a day in the refrigerator. Because the dressing sits on top, the cucumbers stay firmer than they would if mixed in early. Keep the jar cold and sealed.
Do not reheat this salad. If you want to prep ahead, assemble the layers but add the avocado and sesame seeds the day you plan to eat it.
Tips and Variations for Creamy Asian Cucumber Salad
Slice thin. Thin slices absorb the dressing faster and shake together into a better bite.
Keep the avocado high. Putting it near the top avoids bruising and mush.
Adjust the heat. Start with half the Sriracha and add more after tasting.
Swap the protein. Chickpeas, shrimp, or shredded chicken replace the tofu easily.
Use a wide jar. A wider opening makes layering and pouring out easier than a narrow one.
Add crunch. Crushed peanuts or crispy shallots on top add a satisfying contrast.
Keep cold dishes cold. University of Illinois Extension has tips for keeping a cold picnic salad safe, and the same ideas apply to a jar salad on the go.
Frequently Asked Questions About Creamy Asian Cucumber Salad
Can I make creamy Asian cucumber salad ahead?
Yes. Layer the vegetables and dressing a day ahead and keep the jar upright in the refrigerator. Add the avocado last.
What can I use instead of plant based cream cheese?
Regular cream cheese or Greek yogurt works if you do not need the salad to be plant based. Add a splash of water if the dressing is thick.
Is this creamy Asian cucumber salad spicy?
It has a mild to medium kick from Sriracha and chili crisp oil. Cut the amount in half for a gentler jar.
How do I keep the cucumbers crunchy?
Layer them at the bottom, keep the jar chilled, and shake only right before eating.
Can I use a different container?
Any wide, lidded container works. Choose one with a tight seal so you can shake it without leaks.
Creamy Asian Cucumber Salad
Equipment
- Wide mouth jar with lid
- Small bowl
- Whisk
- Mandoline
Ingredients
Main Ingredients
- 1 cucumber very thinly sliced
- 1 small onion sliced paper thin
- 150 grams crispy baked tofu or protein of choice
- ⅓ cup shelled edamame thawed
- 1 small carrot cut into matchsticks
- 1 scallion thinly sliced
- ½ avocado diced
- 1 tbsp plant based cream cheese
- 1 tbsp plant based mayonnaise
- 1 tbsp Sriracha adjust to taste
- 1 tsp chili crisp oil
- 1 tbsp reduced sodium soy sauce or tamari for gluten free
- 1 tbsp sesame seeds toasted if possible
- 1-2 tsp crushed nori flakes optional
Instructions
Cooking
- Slice. Cut the cucumber and onion very thin with a mandoline or sharp knife, cut the carrot into matchsticks, and slice the scallion.
- Layer. Press the cucumber into the bottom of a wide mouth jar, then add the onion, tofu, edamame, carrot, and scallion. Keep the avocado aside.
- Whisk. In a small bowl, whisk the cream cheese and mayonnaise smooth, then whisk in the Sriracha, chili crisp oil, and soy sauce.
- Dress. Pour the dressing over the jar, top with the avocado, and sprinkle with sesame seeds and nori flakes.
- Chill. Close the lid and refrigerate the jar upright until ready to eat.
- Shake. Flip the jar a few times, then shake hard for 8 to 10 seconds. Serve over rice, noodles, or lettuce cups.
