Creamy Asian Cucumber Salad Bowl Recipe

Introduction

This Creamy Asian Cucumber Salad Bowl is a quick and refreshing meal, perfect for a light lunch or snack. With crisp veggies, creamy avocado, and a spicy, tangy dressing, it delivers vibrant flavors in just 10 minutes. Add your favorite protein to make it a satisfying bowl anytime.

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, 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 subtle “sushi” flavor)

Instructions

1. Step 1: Begin by layering the salad in a jar or bowl. Start with the thinly sliced cucumber at the bottom and press lightly to form a firm base.
2. Step 2: Continue layering the sliced onion, baked tofu, edamame, julienned carrot, sliced spring onion, and cubed avocado in that order. For make-ahead meals, keep the saucy ingredients near the top to maintain veggie crispness.
3. Step 3: In a small bowl, mix the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until well combined to create the dressing.
4. Step 4: Pour the dressing over the salad layers, then sprinkle with sesame seeds and, if using, crushed nori flakes on top.
5. Step 5: Seal the jar tightly and refrigerate upright. The tofu will absorb flavors while the seeds and nori remain dry on top.
6. Step 6: When ready to eat, secure the lid and flip the jar upside down twice, then shake vigorously for about 10 seconds to evenly distribute the dressing.
7. Step 7: Serve directly from the jar or transfer to a bowl for easier tossing. This salad is also great over rice, chilled noodles, or wrapped in lettuce for extra crunch.

Tips & Variations

• For extra protein, substitute baked tofu with cooked chicken, shrimp, or tempeh.
• Add crushed peanuts or cashews for added texture and flavor.
• Use regular mayo and cream cheese if you prefer a non-vegan version.
• Adjust Sriracha and chili-crisp oil quantities to control the heat level.
• The optional nori flakes add a subtle sushi-like taste—perfect for seafood lovers.

Storage

Store the salad sealed in the refrigerator for up to 2 days for best freshness. Keep it upright to preserve the texture of the vegetables and tofu. Shake well before serving, as flavors may settle. Avoid freezing, as the fresh veggies and dressing will not maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is ideal for make-ahead meals. Assemble the layers in a jar and store it in the fridge. Just keep the dressing and saucy ingredients near the top to keep the vegetables crisp until you’re ready to shake and eat.

What can I substitute if I don’t have vegan cream cheese?

You can replace vegan cream cheese with plain yogurt, sour cream, or even mashed avocado for a creamy texture. Choose what suits your dietary preferences and taste.

Creamy Asian Cucumber Salad Bowl Recipe

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★★★★★

4.6 from 95 reviews

This Creamy Asian Cucumber Salad Bowl is a fresh, vibrant, and nutritious dish combining crunchy vegetables with creamy vegan dressings and crispy baked tofu for protein. Perfect as a quick lunch or light dinner, it layers thinly sliced cucumber, onion, edamame, carrot, spring onion, and avocado, topped with a flavorful blend of vegan cream cheese, mayo, sriracha, chili-crisp oil, soy sauce, sesame seeds, and optional nori flakes. Served straight from the jar or over rice and noodles, it’s an easy, no-cook, flavorful meal ideal for meal prep and healthy eating.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 serving 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

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, 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 form a firm and stable base. Continue layering the remaining vegetables and tofu in the order listed, keeping the saucy ingredients like vegan cream cheese, mayo, sriracha, chili-crisp oil, and soy sauce nearer to the top. This technique keeps the vegetables crisp if preparing in advance.
2. Seal & store: Screw the lid on tightly and store the jar upright in the refrigerator if not eating immediately. This allows the tofu to absorb the flavors, while the sesame seeds and optional nori flakes stay dry on top for texture.
3. Shake to dress: When ready to eat, make sure the jar lid is secure, then flip the jar upside-down twice. Shake vigorously for about 10 seconds to evenly distribute the creamy and spicy dressings throughout the salad.
4. Serve: You can enjoy the salad directly from the jar or transfer it into a bowl for easier tossing. It also pairs wonderfully served over steamed rice, chilled noodles, or tucked into crisp lettuce wraps for added crunch and flavor variety.

Notes

• Keep the saucy, wet ingredients towards the top when layering to avoid soggy vegetables if preparing ahead.
• Crispy baked tofu can be replaced with grilled chicken, tempeh, or chickpeas for variety.
• The optional crushed nori flakes add a subtle sushi-inspired flavor, but you can omit this if you prefer.
• For an extra fresh crunch, serve the salad with additional fresh herbs like cilantro or mint.
• If you don’t have vegan cream cheese, plain vegan yogurt or tahini can be used as alternatives.

Keywords: Asian cucumber salad, vegan salad bowl, crunchy tofu salad, quick vegan lunch, no-cook salad, creamy Asian dressing, healthy meal prep