Creamy Asian Cucumber Salad Bowl Recipe

Introduction

This Creamy Asian Cucumber Salad Bowl is a vibrant, refreshing dish perfect for a quick lunch or light dinner. Featuring crisp vegetables, crispy tofu, and a spicy, creamy dressing, it’s a delicious way to enjoy fresh flavors with a satisfying texture.

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 and press lightly to create a firm base.
2. Step 2: Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep ingredients fresh and textures distinct.
3. Step 3: Keep saucy ingredients such as the avocado and dressing components toward the top if preparing the salad ahead to maintain crispness.
4. Step 4: Seal the jar tightly with a lid to prevent leaks, then refrigerate upright if not eating immediately. This allows tofu to absorb the flavors while toppings like sesame seeds and nori flakes stay dry for texture.
5. Step 5: When ready to eat, seal the lid tightly and flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing throughout the salad.
6. Step 6: Enjoy the salad straight from the jar for convenience or pour it into a bowl for easier tossing and eating. It also pairs well over steamed rice, chilled noodles, or wrapped in lettuce leaves for added crunch.

Tips & Variations

• For extra protein, swap tofu for grilled chicken, shrimp, or tempeh.
• Add a squeeze of fresh lime juice to brighten the dressing.
• Use kale or spinach instead of cucumber for a leafy green variation.
• If you prefer less heat, reduce or omit the Sriracha and chili-crisp oil.
• Sprinkle toasted sesame seeds just before serving for optimal crunch.

Storage

Store the salad in an airtight jar or container in the refrigerator for up to 2 days. Keep the dressing separated or on top until ready to eat to maintain freshness and crispness. When reheating is desired, transfer to a bowl and microwave briefly, though this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is perfect for make-ahead meals. Keep the dressing and moist ingredients on top and the crunchy vegetables at the bottom to maintain texture. Shake well before eating.

What can I substitute for vegan cream cheese and mayo?

You can use regular cream cheese and mayo if you’re not vegan, or replace them with a cashew-based cream or plain yogurt for a similar creamy texture.

Creamy Asian Cucumber Salad Bowl Recipe

Print Recipe

★★★★★

4.6 from 90 reviews

This Creamy Asian Cucumber Salad Bowl is a refreshing and vibrant plant-based meal featuring crisp cucumber, tender baked tofu, and a creamy, spicy dressing. Layers of fresh vegetables like julienned carrot, shelled edamame, and sliced spring onion combine with creamy avocado and a flavorful vegan mayo and vegan cream cheese dressing enhanced with Sriracha and chili-crisp oil. The salad is easy to prepare in a jar for on-the-go lunches or quick meals, making it a perfect light yet satisfying dish inspired by Asian flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 large salad bowl or 1 jar 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 & 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

1. Load the jar: Start by placing the thinly sliced cucumber at the bottom of a clean jar and press lightly to create a firm base for layering.
2. Layer ingredients: Add the thinly sliced onion, followed by the crispy baked tofu, shelled and thawed edamame, julienned carrot, sliced spring onion, and lastly the avocado cubes. Layering the ingredients in this order helps keep them fresh and maintain distinct textures.
3. Seal & store: Screw the lid on the jar tightly to prevent leaks. Refrigerate the jar upright if not eating immediately. This rest time allows the tofu to absorb the flavors, while toppings like sesame seeds and nori flakes remain dry for texture.
4. Shake to dress: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice and then shake vigorously for about 10 seconds. This evenly distributes the creamy, spicy dressing over all the salad components.
5. Serve: Enjoy the salad straight from the jar for convenience, or pour the contents into a bowl for easier tossing and eating. It pairs beautifully over steamed rice, chilled noodles, or tucked into lettuce wraps for an added crunch and heartier meal.

Notes

• Using a jar makes this salad perfect for meal prepping and on-the-go lunches.
• Keep the saucy dressing ingredients on top when layering to keep vegetables crisp until dressing.
• For extra crunch and flavor, sprinkle optional crushed nori flakes before shaking.
• Suitable for vegan diets when using vegan cream cheese and mayo.
• Can substitute tofu with other proteins such as grilled chicken or tempeh based on preference.

Keywords: Asian cucumber salad, vegan salad bowl, tofu salad, creamy cucumber salad, no-cook salad, meal prep salad, spicy Asian salad