Creamy Asian Cucumber Salad Bowl Recipe
A vibrant and creamy Asian cucumber salad bowl featuring fresh vegetables, crispy baked tofu, and a spicy, tangy vegan dressing. Perfect as a light lunch or a refreshing side, this no-cook recipe combines cucumbers, edamame, carrots, and avocado with a flavorful dressing that brings a delightful blend of creaminess and heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 large salad bowl 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
- This salad is ideal for meal prep and can be stored in the refrigerator for up to 2 days.
- For added protein variety, substitute tofu with grilled chicken, shrimp, or tempeh.
- The optional nori flakes add a subtle umami and sushi-like flavor but can be omitted if unavailable.
- To keep the salad fresh and crunchy, avoid adding the dressing until ready to eat.
- Sriracha can be adjusted or omitted for less spice.
Keywords: Asian cucumber salad, vegan salad bowl, tofu salad, no-cook salad, creamy spicy dressing, healthy lunch, meal prep salad
Find it online: https://tastybynova.com/creamy-asian-cucumber-salad-bowl-recipe/
