Creamy Asian Cucumber Salad Bowl Recipe
This Creamy Asian Cucumber Salad Bowl is a vibrant, fresh, and flavorful dish featuring thinly sliced cucumbers, crispy baked tofu, and a medley of crunchy vegetables. Tossed in a creamy, spicy dressing made with vegan cream cheese, mayo, and Sriracha, this salad is perfect for quick lunches or light dinners. Enjoy it straight from the jar or over steamed rice or noodles for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 salad bowl (serving) 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Vegetables & Protein
- 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 & 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: 1–2 tsp crushed nori flakes for a subtle sushi flavor
Instructions
- Load the jar: Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Then layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep ingredients fresh and textures distinct. For make-ahead lunches, keep saucy ingredients towards the top to maintain crispness.
- Seal & store: Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately. This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
- Shake to dress: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
- Serve: Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This salad also pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch and a heartier meal.
Notes
- For a non-vegan version, substitute vegan cream cheese and mayo with their regular dairy counterparts.
- Use crispy baked tofu or your preferred protein to add more heartiness.
- Keep saucy ingredients on top if preparing in advance to prevent sogginess.
- Optional nori flakes add a subtle sushi-like flavor but can be omitted if unavailable.
- Serve immediately after shaking to maintain freshness and texture.
Keywords: Asian cucumber salad, vegan salad bowl, tofu salad, creamy salad dressing, no-cook salad, healthy lunch, spicy vegan salad
