Name: Creamy Asian Cucumber Salad Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
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

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Why Make This Recipe

This Creamy Asian Cucumber Salad Bowl is not just refreshing but also packed with nutrients. It’s perfect for warm days or when you want a light meal. The combination of crispy vegetables and creamy dressing makes each bite delicious. Plus, you can easily customize it with your favorite proteins or toppings!

How to Make Creamy Asian Cucumber Salad Bowl

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

Directions:

Start by placing the thinly sliced cucumber at the bottom of a jar. Press lightly to create a firm base.
Layer the sliced onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order. This keeps the ingredients fresh and textures distinct.
For make-ahead lunches, keep the saucy ingredients towards the top. This helps to maintain the crispness of the veggies.
Screw the lid on the jar tightly to prevent leaks and refrigerate it upright if you aren’t eating immediately. This resting time allows the tofu to absorb flavors while keeping the sesame seeds and nori flakes dry for texture.
When ready to eat, ensure the lid is tightly sealed. Flip the jar upside down twice, then shake it vigorously for about 10 seconds to evenly distribute the dressing across all the ingredients.
You can enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier mixing and eating. This salad also pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch.

How to Serve Creamy Asian Cucumber Salad Bowl

This salad can be served in various ways. You can enjoy it straight from the jar for a quick meal or transfer it to a bowl for more room to toss. It also makes a great side dish. Serve it over rice, chilled noodles, or in lettuce wraps for a fun and crunchy twist.

How to Store Creamy Asian Cucumber Salad Bowl

To store the salad, keep it sealed in the jar in the refrigerator. It stays fresh for 2-3 days. To maintain the crispness of the vegetables, try to keep the dressing separate until you are ready to eat.

Tips to Make Creamy Asian Cucumber Salad Bowl

For extra crunch, add roasted nuts or seeds.
If you prefer a spicier kick, add more Sriracha or red pepper flakes.
Try different vegetables based on what’s in season or what you enjoy most.

Variation

You can easily change this recipe by switching out the crispy baked tofu for grilled chicken, shrimp, or tempeh. You can also use different dressings or add fruits like mango for a sweeter twist.

FAQs

Can I use regular mayo instead of vegan mayo?
Yes, you can use regular mayonnaise if you’re not following a vegan diet.

How can I make this salad gluten-free?
Make sure to use gluten-free soy sauce or tamari in place of standard soy sauce.

Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just keep the dressing at the top of the jar or packed separately to keep the veggies fresh.