This cucumber salad has been on repeat in my kitchen lately, especially on days when turning on the stove sounds like the worst idea. It comes together fast, there’s no cooking involved, and the whole thing tastes like something you’d order at a really good spot — creamy, a little spicy, and loaded with crunch.
I’ll be honest, the first time I tried building this in a jar I made a total mess of the layering order. Everything got soggy way too fast because I put the sauce at the bottom. And once I figured out to layer the veggies first and let the dressing sit on top, it all clicked. The cucumbers stayed crisp, and the whole thing held up in the fridge without turning into a watery pile.
The dressing is what really pulls this together. That mix of mayo, cream cheese, sriracha, and chili oil sounds a little unusual at first, but when it hits the cucumber and avocado, it coats everything in this rich, tangy, slightly spicy sauce that you’ll want to put on everything. The smell alone when you pop the jar open is really something.
One tip worth knowing before you start: slice the cucumbers thin and as evenly as you can. Thicker uneven slices don’t hold the dressing the same way, and you end up with bites that are either too plain or completely overdressed. A sharp knife or a mandoline makes this a lot easier and the whole salad comes out better for it.
ingredients:
- Cucumber, sliced
- Red onion
- Tofu (crispy)
- Edamame
- Carrot, shredded
- Spring onion
- Avocado
- Mayonnaise
- Cream cheese
- Sriracha
- Chili oil
- Soy sauce
- Sesame seeds
- Nori flakes (optional)
WHY WE LOVE THIS RECIPE
No cooking required. This one comes together without touching the stove, which makes it a go-to when you just don’t want to deal with heat.
The texture keeps you interested. Crisp cucumber, creamy avocado, and chewy edamame all show up in the same bite, so it never feels one-note.
The dressing has real kick. Sriracha, chili oil, and cream cheese together sounds odd, but it works — tangy, spicy, and rich all at once.
It holds up in the fridge. Layered right in a jar, this salad stays fresh for days without getting soggy, so it’s great for getting ahead on lunches.
STEP BY STEP:
1. Start with cucumber Lay your cucumber slices flat across the bottom of your jar or bowl. You want them covering the base evenly so everything else has something solid to sit on.
2. Build the layers Layer the red onion, tofu, and edamame on top of the cucumber. Then add the shredded carrot and spring onion. Finish with the avocado slices sitting right on top.
3. Add the dressing Spoon the mayo and cream cheese over the avocado. Then drizzle the sriracha and chili oil over everything. Add a splash of soy sauce across the top so it works its way down through the layers.
4. Finish with toppings Scatter sesame seeds over the whole thing. If you’re using nori flakes, add them now. They’ll soften slightly as the salad sits, which actually works in your favor.
5. Seal and store Close the jar tightly and keep it upright in the fridge. Storing it this way keeps the vegetables from sitting in the dressing until you’re ready to eat.
6. Shake and serve When you’re ready to eat, give the jar a good shake to pull everything together. You can eat it straight from the jar or pour it into a bowl over rice, noodles, or inside lettuce wraps.
EXPERT TIPS
Slice the cucumbers as thin and even as you can. Thinner slices pick up the dressing better and stay crisp longer in the jar.
Pat the tofu dry before adding it. Extra moisture from the tofu can water down the dressing and make the whole salad feel soggy faster.
Keep the jar upright in the fridge at all times. Tipping it sideways lets the dressing run down and the vegetables start sitting in liquid too soon.
If you want to prep ahead, store the dressing separately and add it right before eating. The vegetables hold up much longer that way.
Taste the dressing before adding it to the jar. Sriracha and chili oil vary in heat level by brand, so adjusting before assembling saves you a lot of trouble.
WHAT TO SERVE WITH THIS RECIPE
Steamed rice sits well under this salad. The dressing soaks in and turns the whole bowl into something closer to a sushi bowl.
Chilled soba noodles work as a base too. Toss the salad over the noodles and the sauce coats everything in one go.
Miso soup or vegan dumplings round out the meal. Serve them on the side and the salad stays the centerpiece of the plate.
HOW TO STORE THIS RECIPE
Keep the jar sealed and upright in the fridge. Storing it on its side lets the dressing run down and the vegetables soften too fast.
The salad stays fresh for up to 3 days. After that the cucumber starts releasing water and the texture changes.
If you want the vegetables to stay crisper longer, store the dressing in a separate small container. Add it to the jar right before eating.
Avocado browns faster than the other ingredients. Press a piece of plastic wrap directly against the avocado layer before sealing the jar to slow that down.
This salad does not freeze well. The cucumber and avocado break down completely once thawed, so stick to refrigerator storage only.
VARIATIONS
Swap tofu for 1 cup of tempeh cubed small. Tempeh has a firmer bite and a slightly nutty flavor that holds up well in the jar.
Replace the mayo with 2 tablespoons of tahini if you want an oil-free version. The sauce gets a little thicker and takes on a more earthy tone.
Add 1/2 cup of shredded cabbage on top of the carrot layer. It adds another layer of crunch and bulk without changing the overall flavor.
Swap soy sauce for tamari in the same amount. This keeps the whole salad gluten-free without any noticeable difference in taste.
Stir 1 tablespoon of peanut butter into the dressing before layering. It thickens the sauce and shifts the flavor toward something closer to a peanut noodle bowl.
Add 4 to 5 thinly sliced radishes between the carrot and avocado layers. They bring a peppery bite and a pop of color that works well against the creamy dressing.
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