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Creamy Asian Cucumber Salad Bowl Recipe

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4.2 from 1 review

A quick and refreshing Creamy Asian Cucumber Salad Bowl packed with crisp vegetables, creamy avocado, and protein-rich tofu, dressed in a spicy, flavorful vegan sauce. Perfect for a light lunch or side dish, this vibrant salad is easy to prepare, customizable, and features a delightful mix of textures and bold Asian-inspired flavors.

Ingredients

Vegetables and 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 and 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 subtle sushi flavor)

Instructions

  1. Load the jar: Place the thinly sliced cucumber in the bottom of a jar or bowl, pressing lightly to form a firm base. Layer the small sliced onion, crispy baked tofu, edamame, julienned carrot, sliced spring onion, and cubed avocado in that order. Keep the saucy ingredients towards the top if preparing ahead to maintain veggie crunch.
  2. Seal & store: Screw the lid tightly onto the jar. Refrigerate the salad upright if not eating immediately, allowing the tofu to absorb the flavors while sesame seeds and optional nori flakes remain dry on top.
  3. Shake to dress: When ready to eat, secure the lid again. Flip the jar upside down twice and shake vigorously for about 10 seconds to mix the sauces thoroughly and dress the salad evenly.
  4. Serve: Enjoy the salad straight from the jar or tip it into a bowl for easier tossing. This salad is also delicious served over rice, chilled noodles, or wrapped in lettuce for added crunch and variety.

Notes

  • For best texture, add delicate ingredients like avocado just before serving.
  • Use crispy baked tofu or your preferred protein to customize the salad.
  • Adjust the level of spiciness by varying the amount of Sriracha and chili-crisp oil.
  • Crushed nori flakes add a subtle sushi flavor but are optional.
  • This salad keeps well for up to 24 hours refrigerated but is freshest when consumed the same day.

Find it online: http://bitezly.com/creamy-asian-cucumber-salad-bowl-recipe/