Dinner

Creamy Asian Cucumber Salad Bowl Recipe

Name: Creamy Asian Cucumber Salad Bowl Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
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

Bynova cole January 9, 2026January 9, 2026

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Introduction

This Creamy Asian Cucumber Salad Bowl is a refreshing and vibrant dish perfect for a light lunch or a healthy snack. Packed with fresh vegetables, crispy tofu, and a spicy, creamy dressing, it offers a satisfying combination of textures and flavors in every bite.

A tall clear glass filled with a creamy salad made of multiple layers of thin green cucumber slices, long green beans, and orange carrot strips, all coated in a thick pale yellow sauce with visible tiny black seeds sprinkled throughout. The salad is mixed so the vegetables appear evenly distributed inside the glass, showing a textured mix of smooth, crunchy, and soft elements. The glass stands on a light brown wooden board, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
Step 2: Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes one by one to keep the ingredients fresh and textures distinct.
Step 3: Seal the jar tightly with a lid and refrigerate upright if you are not eating immediately. This allows the tofu to absorb flavors while keeping toppings like sesame seeds and nori flakes dry for texture.
Step 4: When ready to eat, make sure the lid is secure. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to distribute the creamy, spicy dressing evenly.
Step 5: Enjoy the salad straight from the jar for convenience or pour it into a bowl for easier tossing and eating. You can also serve it over steamed rice, chilled noodles, or in lettuce wraps for added crunch and heartiness.

Tips & Variations

Use different proteins like grilled chicken, shrimp, or tempeh to vary the dish.
For extra crunch, add toasted peanuts or cashews as a topping.
Adjust the spiciness by reducing or increasing the amount of Sriracha and chili-crisp oil.
Try swapping the vegan cream cheese for Greek yogurt if you prefer a dairy option.

Storage

Store the salad jar tightly sealed in the refrigerator for up to 2 days. Shake the jar before eating to redistribute the dressing. If transferred to a bowl, cover and refrigerate, then consume within 24 hours for the best texture and freshness.

How to Serve

A clear glass cup filled with a thick creamy salad mixture showing visible layers of thinly sliced green cucumbers and chunks of bright yellow potatoes, all covered in a pale orange sauce with specks of red chili flakes and green herbs throughout. The salad reaches just above the rim of the glass with some pieces slightly protruding, placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Yes, ensure the soy sauce you use is gluten-free or substitute it with tamari to keep the dish gluten-free.

How can I keep the avocado from browning?

Use ripe but firm avocado and add it just before serving if possible. Keeping it layered in the jar limits exposure to air, which also helps slow browning.