Creamy Asian Cucumber Salad Bowl Recipe

Introduction

This Creamy Asian Cucumber Salad Bowl is a refreshing and vibrant dish packed with crunchy vegetables, crispy tofu, and a spicy, creamy dressing. Perfect for a light lunch or a quick dinner, it balances fresh textures with bold flavors effortlessly.

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

Instructions

1. Step 1: Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
2. Step 2: Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes on top in order, keeping saucy ingredients toward the top to preserve freshness if preparing ahead.
3. Step 3: Seal the jar tightly with a lid to prevent leaks and refrigerate upright if not eating immediately. Let it rest to allow flavors to meld while keeping toppings like sesame seeds and nori flakes dry for texture.
4. Step 4: When ready to eat, secure the lid firmly, flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing.
5. Step 5: Enjoy the salad directly from the jar for convenience, or pour it into a bowl for easier tossing. It also pairs well with steamed rice, chilled noodles, or wrapped in lettuce for a heartier meal.

Tips & Variations

• For added crunch, toast the sesame seeds lightly before sprinkling.
• Substitute crispy tofu with grilled chicken or shrimp for a non-vegan option.
• Add a squeeze of lime juice to the dressing for a bright, tangy twist.
• Include thinly sliced bell peppers or radishes for extra color and texture.

Storage

Store the salad in a sealed jar or airtight container in the refrigerator for up to 2 days. Keep the dressing on top or in a separate container to maintain crispness. Shake well before serving or gently toss if stored separately. This salad is best enjoyed fresh but can be lightly reheated if served over cooked grains or noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

This recipe is already vegan, using vegan cream cheese and mayo. You can easily keep it vegan by using plant-based proteins and dressings.

How do I keep the vegetables from getting soggy?

Layering ingredients carefully, with watery vegetables like cucumber at the bottom and saucy dressings at the top, helps keep everything crisp. Preparing the salad just before eating is ideal for the freshest texture.

Creamy Asian Cucumber Salad Bowl Recipe

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★★★★★

4.7 from 112 reviews

This Creamy Asian Cucumber Salad Bowl is a refreshing and flavorful plant-based dish featuring thinly sliced cucumber, crispy baked tofu, and a vibrant mix of vegetables, all tossed in a creamy, spicy dressing. Perfect for a quick lunch or light dinner, this salad offers a delightful combination of crunchy textures and bold flavors inspired by Asian cuisine, easy to prepare and enjoy straight from a jar or served over rice or noodles.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Proteins

• 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 and Garnishes

• 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 a clean jar and press lightly to create a firm and stable base for layering.
2. Layer the ingredients: Next, layer the thinly sliced onion, crispy baked tofu, shelled and thawed edamame, julienned carrot, sliced spring onion, and avocado cubes in that order. Layering this way helps maintain freshness and keeps textures distinct, especially if preparing ahead.
3. Seal and store: Screw the lid on the jar tightly to prevent leaks. Refrigerate the jar upright if you are not eating immediately. This resting time allows the tofu to soak up the flavors and keeps delicate toppings like sesame seeds and nori flakes dry for texture.
4. Shake to dress: When ready to eat, ensure the lid is sealed firmly. 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.
5. Serve: Enjoy the salad directly from the jar for convenience or tip the contents into a bowl for easier tossing and eating. This salad also pairs excellently over steamed rice, chilled noodles, or wrapped in lettuce leaves for added crunch and a heartier meal.

Notes

• For added protein, substitute crispy baked tofu with grilled chicken or tempeh if not vegan.
• Adjust the spiciness by adding more or less Sriracha and chili-crisp oil to taste.
• This salad is best consumed fresh but can be refrigerated for up to 2 days if kept sealed properly.
• Using a wide-mouth jar makes layering and shaking easier.
• The optional nori flakes add a subtle umami and sushi flavor that elevates the dish.
• For an extra crunchy texture, add chopped nuts or seeds just before serving.

Keywords: Asian cucumber salad, creamy cucumber salad, vegan cucumber salad, crispy tofu salad, no-cook salad, healthy lunch bowl, spicy cucumber salad