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