Creamy Asian Cucumber Salad Bowl Recipe

Introduction

This Creamy Asian Cucumber Salad Bowl is a refreshing and satisfying dish perfect for a light lunch or a vibrant side. Crisp vegetables, crispy tofu, and a spicy, creamy dressing come together for a delightful combination of textures and flavors.

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

1. Step 1: Place the thinly sliced cucumber at the bottom of a jar or bowl, pressing lightly to create a firm base.
2. Step 2: Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes on top, keeping ingredients separate to maintain freshness and texture.
3. Step 3: Seal the jar tightly with a lid to prevent leaks and refrigerate upright if not eating immediately, allowing flavors to meld and toppings like sesame seeds and nori flakes to stay crisp.
4. Step 4: When ready to eat, seal the jar tightly, flip it upside down twice, and shake vigorously for about 10 seconds to evenly coat all ingredients with the creamy, spicy dressing.
5. Step 5: Enjoy the salad directly from the jar or tip the contents into a bowl for easier tossing and eating. It also pairs well with steamed rice, chilled noodles, or wrapped in lettuce leaves for added variety.

Tips & Variations

• For a different protein, try grilled chicken, shrimp, or tempeh instead of tofu.
• Adjust the spice level by adding more or less Sriracha and chili-crisp oil according to your taste.
• Use crushed nori flakes to add a subtle umami note reminiscent of sushi, enhancing the overall flavor.
• Prepare the salad the night before for an easy grab-and-go lunch option.

Storage

Store the salad in a sealed jar or airtight container in the refrigerator for up to 2 days. Keep saucy ingredients and toppings like avocado separate if possible to maintain freshness. When ready to eat, shake well or toss again to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise and cream cheese instead of vegan versions?

Yes, you can substitute regular mayo and cream cheese if you don’t require a vegan option. The flavor and texture will remain delicious.

How do I keep the avocado from browning?

Cut the avocado into cubes just before layering the salad, and keep it refrigerated. Using lime or lemon juice on the avocado can help slow browning, but since it’s mixed with other ingredients, it’s best enjoyed within a day.

Creamy Asian Cucumber Salad Bowl Recipe

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★★★★★

4.7 from 100 reviews

This Creamy Asian Cucumber Salad Bowl is a fresh, vibrant, and easy-to-prepare dish featuring thinly sliced cucumber, crispy baked tofu, and crunchy vegetables layered with a creamy, spicy vegan dressing. Perfect for a light lunch or a refreshing side, this make-ahead salad stays crisp and flavorful, with the creamy vegan mayo and cream cheese dressing enhanced by Sriracha, chili oil, and soy sauce. Enjoy it straight from the jar or as a topping for rice, noodles, or lettuce wraps.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad 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

Dressing Ingredients

• 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 Toppings

• 1–2 tsp crushed nori flakes for a subtle sushi flavor

Instructions

1. Load the jar: Begin by placing the thinly sliced cucumber evenly at the bottom of the jar and press lightly to create a firm and stable base. This helps keep the salad fresh and crisp.
2. Layer the ingredients: Next, carefully layer the onion slices, crispy baked tofu, shelled and thawed edamame, julienned carrot, sliced spring onion, and cubed avocado on top in this order to maintain texture and freshness throughout.
3. Seal and store: Screw the lid tightly onto the jar to prevent any leaks. Refrigerate the jar upright if you’re not eating it immediately. This resting period allows the tofu to absorb the flavors while keeping crunchy toppings like sesame seeds and nori flakes dry on top for added texture.
4. Shake to dress: When you are ready to eat, make sure the lid is sealed tightly. Flip the jar upside-down twice, then shake it vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing throughout the salad ingredients.
5. Serve: You can enjoy the salad conveniently straight from the jar, or tip the contents into a bowl to toss and eat more easily. This salad also pairs wonderfully served over steamed rice, chilled noodles, or tucked into lettuce wraps for a more substantial meal.

Notes

• For a non-vegan version, regular cream cheese and mayo can be substituted.
• Feel free to swap the tofu with grilled chicken, shrimp, or tempeh for different protein options.
• The salad can be prepared in advance and stored in the fridge for up to 2 days; shaking before eating is essential to refresh the flavors.
• Add crushed nori flakes for an umami, sushi-inspired flavor boost.
• Use gluten-free soy sauce if you need this salad to be gluten-free.

Keywords: Asian cucumber salad, vegan cucumber salad, creamy cucumber salad, tofu salad, healthy lunch bowl, make-ahead salad, spicy vegan dressing