Creamy 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
Scale
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
