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Creamy Asian Cucumber Salad

A quick and cool salad packed with fresh vegetables and protein, featuring a creamy, tangy dressing that kids love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Fusion
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables and Tofu
  • 2 medium Cucumbers Sliced thin
  • 1 block Firm tofu Pressed and cubed
  • 1 cup Edamame Shelled
  • 1 medium Avocado Chopped
  • 2 medium Bell peppers Sliced thin
  • 1 medium Carrot Sliced thin
  • 1 cup Red cabbage Chopped
Dressing
  • 1 tablespoon Sriracha Adjust to taste
  • 1/2 cup Mayonnaise Can substitute with yogurt for a lighter version
  • 2 tablespoons Lime juice
  • 1 tablespoon Soy sauce
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
Toppings
  • 1 tablespoon Sesame seeds For sprinkling before serving

Method
 

Preparation
  1. Slice cucumbers, bell peppers, and carrots into thin strips.
  2. Cut tofu into cubes and sauté until golden brown.
  3. In a bowl, combine cucumbers, tofu, edamame, avocado, bell peppers, carrots, and red cabbage.
Mixing the Dressing
  1. In a separate bowl, mix Sriracha, mayonnaise, lime juice, soy sauce, salt, and pepper to create the dressing.
Combining
  1. Pour the dressing over the salad and toss to combine.
  2. Sprinkle with sesame seeds before serving.

Notes

Serve this salad chilled or at room temperature. For added crunch, top with crushed peanuts or toasted cashews.