Creamy Asian Cucumber Salad Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
