Introduction

This Creamy Asian Cucumber Salad Bowl is a fresh, vibrant dish perfect for quick lunches or light dinners. Featuring crunchy vegetables, crispy tofu, and a spicy, creamy dressing, it combines texture and flavor beautifully in every bite.

A clear glass filled with a creamy salad showing about four layers of mix, starting from the bottom with creamy white sauce mixed with thin green bean segments and cucumber slices, the middle layers blend orange shredded carrot, cucumber rounds, and more green beans all combined in the same creamy dressing, sprinkled with small black seeds throughout the salad. The glass rests on a wooden cutting board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole cucumber, thinly sliced
1 small onion, thinly sliced
1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
1/3 cup edamame, shelled and thawed
1 small carrot, julienned
1 spring onion, sliced
1/2 avocado, cut into 1 cm cubes
1 tbsp vegan cream cheese
1 tbsp vegan mayo
1 tbsp Sriracha
1 tsp chili-crisp oil
1 tbsp soy sauce
1 tbsp sesame seeds
OPTIONAL: 1–2 tsp crushed nori flakes for a subtle sushi flavor

Instructions

Step 1: Begin by placing the thinly sliced cucumber at the bottom of a jar or bowl. Press lightly to create a firm base for layering.
Step 2: Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order on top of the cucumber. This layering keeps the ingredients fresh and preserves texture, especially if preparing ahead of time. Keep saucy ingredients near the top to maintain crispness.
Step 3: Seal the jar tightly to prevent leaks. Refrigerate upright if not eating immediately, allowing the tofu to absorb the flavors while keeping sesame seeds and nori flakes dry for texture.
Step 4: When ready to eat, secure the lid again and flip the jar upside-down twice. Shake vigorously for about 10 seconds to distribute the creamy, spicy dressing evenly across the salad.
Step 5: Enjoy the salad straight from the jar for convenience or pour it into a bowl for easier tossing and eating. It also pairs well with steamed rice, chilled noodles, or inside lettuce wraps for a heartier meal.

Tips & Variations

Use baked tofu for a crispy texture or substitute with grilled chicken or shrimp for a non-vegan option.
Adjust the Sriracha and chili-crisp oil amounts to control the heat level to your preference.
Adding crushed nori flakes gives a subtle sushi-like flavor that enhances the overall taste.
Serve the salad over rice noodles for a more filling dish.

Storage

Store the salad jar tightly sealed in the refrigerator for up to 2 days. Keep it upright to maintain layers and texture. When ready to eat, shake well to mix the dressing and freshen the flavors. For best texture, avoid storing for more than 48 hours as avocado and tofu may soften.

How to Serve

A clear glass filled with a creamy salad that has mixed thin slices of green cucumber and orange carrot sticks. The salad is thick with a yellowish cream sauce that has some black sesame seeds sprinkled throughout. The glass is placed on a wooden cutting board, and the background is a white marbled surface. The salad heaps slightly above the rim of the glass, showing a textured and chunky mix. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tofu instead of baked tofu?

Fresh tofu can be used, but it will have a softer texture. Baking or pan-frying tofu before adding it to the salad helps maintain crunch and absorbs the dressing better.

Is this salad suitable for meal prep?

Yes, layering the ingredients in a jar keeps them fresh and crisp until you’re ready to eat. Just shake well before serving to blend the dressing evenly.