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Creamy Asian Cucumber Salad Bowl Recipe

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5 from 137 reviews

A vibrant and creamy Asian cucumber salad bowl featuring a fresh mix of crunchy vegetables, crispy baked tofu, and a spicy vegan cream dressing. Perfect for quick lunches or light dinners, this salad combines refreshing textures and bold flavors, served conveniently in a jar or a bowl.

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  • This salad is best enjoyed fresh but can be prepared ahead and stored in the refrigerator for up to 24 hours.
  • Use baked tofu for a crispy texture, but you can substitute with grilled chicken or tempeh for variation.
  • Adjust Sriracha and chili-crisp oil quantities to control the spice level to your taste.
  • Optional crushed nori flakes add a subtle umami, sushi-like flavor.
  • Serving with steamed rice or noodles turns it into a more filling meal.

Find it online: https://mealsbykate.com/creamy-asian-cucumber-salad-bowl-recipe/