Creamy Asian Cucumber Salad Bowl Recipe
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.
- 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
- 1–2 tsp crushed nori flakes (optional, for subtle sushi flavor)
Instructions
- Load the jar: Begin by placing the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
- 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.
- 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.
- 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.
- 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
Find it online: https://leofoster.com/creamy-asian-cucumber-salad-bowl-recipe/
