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Creamy Asian Vegan Cucumber Salad

A refreshing and creamy salad made with cucumbers and a zesty vegan dressing, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers Washed and thinly sliced
  • 1/4 cup vegan mayonnaise For creaminess
  • 2 tablespoons rice vinegar Adds tang
  • 1 tablespoon tamari Gluten-free soy sauce
  • 1 teaspoon toasted sesame oil For nutty flavor
  • 1 clove garlic, minced Adds depth of flavor
  • 1 teaspoon grated fresh ginger Adds freshness
  • 1 tablespoon maple syrup For sweetness
  • 1/4 teaspoon red pepper flakes For a spicy kick
  • 2 tablespoons chopped cilantro Adds freshness
  • 2 tablespoons chopped green onions For garnish

Method
 

Preparation
  1. Wash and thinly slice the cucumbers, then place them in a bowl.
  2. In a separate bowl, whisk together vegan mayonnaise, rice vinegar, tamari, sesame oil, garlic, ginger, maple syrup, and red pepper flakes until smooth.
  3. Pour the dressing over the sliced cucumbers and toss gently to coat evenly.
  4. Stir in chopped cilantro and green onions, mixing just until distributed.
  5. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
  6. Give the salad a final toss before serving and adjust seasoning if needed.

Notes

Salt the cucumbers before mixing to prevent sogginess. Consider adding roasted peanuts or sesame seeds for additional crunch. For spiciness, increase the red pepper flakes or add sriracha. Feel free to substitute herbs like mint or basil for a different twist.