Creamy Asian Cucumber Salad Bowl Recipe
Introduction
This Creamy Asian Cucumber Salad Bowl is a refreshing and flavorful dish perfect for light lunches or quick dinners. Crisp vegetables, crispy tofu, and a spicy, creamy dressing come together for a satisfying, healthy meal that’s easy to prepare and enjoy.
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, 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
- Step 1: Load the jar with ingredients starting with the cucumber to form a firm base. Press lightly as you layer the rest in order: onion, tofu, edamame, carrot, spring onion, and avocado. For make-ahead meals, keep saucy items like the cream cheese, mayo, Sriracha, chili oil, and soy sauce near the top to keep the veggies crisp.
- Step 2: Seal the jar tightly and refrigerate upright until ready to eat. This allows the tofu to absorb the flavors while sesame seeds and optional nori flakes remain dry on top.
- Step 3: When you’re ready to enjoy the salad, secure the lid and flip the jar upside-down twice. Shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing.
- Step 4: Serve the salad straight from the jar or pour into a bowl to toss more easily. It’s also delicious served over rice, chilled noodles, or wrapped in lettuce for extra crunch.
Tips & Variations
- Swap crispy tofu for grilled chicken or shrimp for a non-vegetarian option.
- Adjust the spice level by reducing or increasing the amount of Sriracha and chili-crisp oil.
- Add fresh herbs like cilantro or mint for a bright, fresh twist.
- Use kale or spinach instead of cucumber for a leafy green variation.
Storage
Store the salad bowl sealed in the refrigerator for up to 2 days. Keep the salad upright to maintain crispness. When ready to eat, shake well to mix the dressing and enjoy chilled. Avoid freezing as the fresh veggies and tofu texture will be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad ahead of time?
Yes, this salad bowl is perfect for make-ahead lunches. Just layer the ingredients in a jar, refrigerate, and shake before eating to mix the dressing.
What can I use instead of vegan cream cheese?
If you don’t have vegan cream cheese, you can substitute with regular cream cheese or Greek yogurt for a similar creamy texture and tang.
PrintCreamy Asian Cucumber Salad Bowl Recipe
A refreshing and vibrant Creamy Asian Cucumber Salad Bowl featuring thinly sliced cucumber, crunchy vegetables, crispy baked tofu, and a spicy-sesame dressing. This make-ahead salad is layered in a jar for convenience and bursts with Asian-inspired flavors like Sriracha, soy sauce, and chili-crisp oil, perfect for a light lunch or side dish.
- 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
- Diet: Vegan
Ingredients
Vegetables
- 1 whole cucumber (thinly sliced)
- 1 small onion (thinly sliced)
- 1 small carrot (julienned)
- 1 spring onion (sliced)
- 1/3 cup edamame (shelled, thawed)
- 1/2 avocado (cut into 1 cm cubes)
Protein
- 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
Dressing and 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 sushi boost – 1–2 tsp crushed nori flakes, sprinkled on top for a subtle “sushi” flavour
Instructions
- Load the jar: Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Then, layer the small onion, julienned carrot, spring onion, edamame, crispy baked tofu, and avocado cubes in order. For make-ahead meals, keep the saucy items like the dressing near the top to maintain the crispness of the vegetables.
- Seal & store: Screw the lid tightly on the jar and refrigerate it upright. This allows the tofu to absorb the flavors while the sesame seeds and optional nori flakes remain dry on top. Alternatively, you can enjoy the salad immediately.
- Shake to dress: When ready to eat, make sure the lid is securely fastened. Flip the jar upside-down twice and then shake vigorously for about 10 seconds to evenly distribute the dressing and sauces throughout the salad.
- Serve: You can eat the salad directly from the jar or transfer it to a bowl for easier tossing and eating. This salad is also delicious served over rice, chilled noodles, or wrapped in lettuce for added crunch.
Notes
- This salad is ideal for meal prepping and keeps well in the refrigerator for up to 2 days.
- Adjust the level of Sriracha and chili-crisp oil to control the spice level according to taste.
- The optional crushed nori flakes add a subtle sushi-like flavor but can be omitted if unavailable.
- Other proteins such as grilled chicken, shrimp, or tempeh can be substituted for tofu.
- For a gluten-free version, ensure soy sauce is replaced with tamari or gluten-free soy sauce.
Keywords: Asian cucumber salad, creamy cucumber salad, vegan salad, tofu salad, make-ahead lunch, no-cook salad, spicy cucumber salad, sesame dressing
