Creamy Asian Cucumber Salad Bowl Recipe
This Creamy Asian Cucumber Salad Bowl is a refreshing, flavorful, and nutritious dish that combines crisp cucumber, crunchy vegetables, and creamy, spicy vegan dressing. Layered with crispy baked tofu and edamame, this salad offers a perfect balance of textures and tastes, making it ideal for quick lunches or light dinners. The salad is easily portable in a jar, making it perfect for meal prep and on-the-go eating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 serving (1 jar) 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Scale
Vegetables & Protein
- 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
Dressing & Toppings
- 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
- Load the jar: Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order, keeping ingredients fresh and textures distinct.
- Seal & store: Screw the lid on tightly to prevent leaks, then refrigerate the jar upright if not eating immediately. Let it rest so the tofu can absorb flavors whilst sesame seeds and nori flakes remain dry on top.
- Shake to dress: When ready to eat, ensure the lid is sealed tightly. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly coat all the vegetables and tofu with the creamy, spicy dressing.
- Serve: Enjoy the salad straight from the jar for convenience or tip contents into a bowl for easier tossing and eating. It pairs wonderfully over steamed rice, chilled noodles, or in lettuce wraps for a heartier meal.
Notes
- For a non-vegan version, you may substitute vegan cream cheese and mayo with their dairy counterparts.
- Use fresh and firm cucumber for the best texture; English or Persian cucumbers work well.
- The salad can be made ahead and stored in the fridge for up to 2 days.
- Adjust Sriracha and chili crisp oil to control the spice level according to preference.
- Adding crushed nori flakes is optional but adds a nice sushi-inspired umami flavor.
- To add more protein, substitute or add grilled chicken, shrimp, or tempeh.
Keywords: Asian cucumber salad, vegan salad bowl, no-cook salad, creamy cucumber salad, tofu salad, meal prep salad, spicy salad dressing, healthy lunch
Find it online: https://ricoloranz.com/creamy-asian-cucumber-salad-bowl-recipe/
