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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.

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, 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

Find it online: https://lucabites.com/creamy-asian-cucumber-salad-bowl-recipe/