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Creamy Asian Cucumber Salad (Vegan, High-Protein & Meal Prep-Friendly)

This refreshing Creamy Asian Cucumber Salad is vegan, high in protein thanks to the edamame, and perfect for meal prepping. It's a flavorful and healthy side dish or light lunch option.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large cucumbers thinly sliced
  • 1/2 cup shelled edamame cooked
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
Dressing
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup or agave
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon garlic powder
  • Pinch red pepper flakes optional
  • to taste Salt and pepper
  • for garnish Toasted sesame seeds

Method
 

  1. Combine cucumbers, edamame, red onion, and cilantro in a bowl.
  2. Whisk together vegan mayonnaise, rice vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic powder, and red pepper flakes (if using) in a separate bowl.
  3. Pour dressing over cucumber mixture and toss gently.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes.
  6. Garnish with toasted sesame seeds before serving.
  7. Store in an airtight container for up to 3 days.

Notes

For a spicier kick, add more red pepper flakes or a dash of sriracha to the dressing.