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Creamy Asian Cucumber Salad – Vegan, Fresh & High-Protein

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This Creamy Asian Cucumber Salad is a refreshing vegan side dish made with crisp cucumbers, protein-rich tofu or yogurt, and a sesame-ginger dressing. Light, dairy-free, and meal prep-friendly.

Ingredients

Scale

  • 3–4 Persian cucumbers (or 1 large English cucumber), thinly sliced

  • ½ teaspoon salt (for draining cucumbers)

  • ½ cup silken tofu or vegan Greek-style yogurt

  • 2 tablespoons rice vinegar

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon maple syrup or agave

  • 1 teaspoon toasted sesame oil

  • 1 clove garlic, minced

  • 1 teaspoon grated fresh ginger

  • 2 scallions, thinly sliced

  • 2 tablespoons chopped fresh cilantro or mint

  • 1 teaspoon sesame seeds (for garnish)

Instructions

  • Slice cucumbers thinly and toss with salt. Let drain in a colander for 15–20 minutes. Rinse and pat dry.

  • In a blender, combine tofu or yogurt, vinegar, soy sauce, maple syrup, sesame oil, garlic, and ginger. Blend until smooth.

  • Toss cucumbers with dressing, scallions, and herbs in a bowl. Chill for 30 minutes.

  • Garnish with sesame seeds and serve cold.

Notes

  • Add chili flakes or sriracha for spice.

  • Keeps well in the fridge for 4 days.

  • Use coconut aminos for a soy-free version.

  • Swap tofu with vegan yogurt for a tangier taste.

Find it online: https://dryrecipes.com/creamy-asian-cucumber-salad-vegan-fresh-high-protein/