Creamy Asian Cucumber Salad Bowl Recipe

Introduction

This Creamy Asian Cucumber Salad Bowl is a refreshing and vibrant dish packed with crisp vegetables, tofu, and a spicy, creamy dressing. Perfect for a quick lunch or light dinner, it combines fresh textures with bold flavors for a satisfying meal.

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: Start by placing the thinly sliced cucumber at the bottom of the 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. Keep saucy ingredients towards the top if preparing ahead to maintain crispness.
3. Step 3: Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if not eating immediately. Allow the tofu to absorb flavors while keeping toppings dry for texture.
4. Step 4: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all ingredients.
5. Step 5: Enjoy the salad straight 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 a heartier meal.

Tips & Variations

• Add crushed nori flakes for a subtle sushi flavor and extra umami.
• Swap crispy baked tofu with cooked shrimp, chicken, or tempeh for different protein options.
• Prepare the salad jar the night before for a quick grab-and-go lunch.
• Use fresh lime juice in the dressing to add a zesty brightness.

Storage

Store the salad jar sealed in the refrigerator for up to 2 days to maintain freshness and texture. Shake well after storage to redistribute the dressing. For best results, add avocado just before eating to prevent browning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mayonnaise instead of vegan mayo?

Yes, regular mayonnaise can be used if you don’t require a vegan version. It will maintain the creamy texture of the dressing.

What if I don’t have chili-crisp oil?

If you don’t have chili-crisp oil, you can substitute with a mix of chili flakes and a little sesame oil to keep the spicy, savory flavor.

Creamy Asian Cucumber Salad Bowl Recipe

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★★★★★

4.4 from 103 reviews

This Creamy Asian Cucumber Salad Bowl is a vibrant, refreshing, and healthy meal featuring crisp cucumbers, baked tofu, edamame, and fresh vegetables layered with a spicy, creamy dressing. Perfect for a quick lunch or light dinner, it’s easy to prepare ahead and enjoy straight from the jar or served over rice or noodles for added heartiness.

• Author: Leo
• 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
• 1–2 tsp crushed nori flakes (optional, for subtle sushi flavor)

Instructions

1. Load the jar: Begin by placing the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
2. Layer the ingredients: Carefully layer the sliced onion, crispy baked tofu, shelled edamame, julienned carrot, sliced spring onion, and avocado cubes in order, keeping saucy ingredients towards the top to maintain freshness and distinct textures.
3. Seal and store: Screw the lid tightly on the jar to prevent leaks. Refrigerate the jar upright if not eating immediately, allowing tofu to absorb the flavors while keeping the sesame seeds and nori flakes dry on top for texture.
4. Shake to dress: When ready to eat, securely close the lid, flip the jar upside-down twice, and shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all ingredients.
5. Serve: Enjoy the salad directly from the jar for convenience or transfer it to a bowl for easier tossing and eating. It pairs beautifully over steamed rice, chilled noodles, or inside lettuce wraps for extra crunch and a more filling meal.

Notes

• For a heartier option, serve the salad over steamed rice or noodles.
• Adjust the amount of Sriracha and chili-crisp oil to your preferred spice level.
• Use baked tofu for a crispy texture, or substitute your preferred protein.
• The salad is perfect for make-ahead lunches as the layering keeps ingredients fresh.
• Optional crushed nori flakes add a subtle sushi-inspired flavor.
• Keep the jar upright for storage to avoid sogginess.

Keywords: Asian cucumber salad, vegan cucumber salad bowl, creamy cucumber salad, tofu salad, no-cook salad, healthy lunch recipe, spicy salad, make-ahead salad