Creamy Asian Cucumber Salad Bowl
A refreshing and nutrient-packed salad perfect for warm days, featuring crispy vegetables and a creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
- Start by placing the thinly sliced cucumber at the bottom of a jar, pressing lightly to create a firm base.
- Layer the sliced onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain crispness.
- Screw the lid on tightly to prevent leaks and refrigerate upright if not eating immediately.
- When ready to eat, flip the jar upside down twice, then shake vigorously for about 10 seconds.
- Enjoy the salad straight from the jar or tip into a bowl for easier mixing.
Notes
For extra crunch, add roasted nuts or seeds. Adjust Sriracha for spice preference.