Creamy Asian Cucumber Salad Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/creamy-asian-cucumber-salad-bowl-recipe/
