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Creamy Asian Cucumber Salad Bowl Recipe

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4.9 from 82 reviews

This Creamy Asian Cucumber Salad Bowl is a refreshing, vibrant dish featuring thinly sliced cucumber, crispy baked tofu, edamame, and fresh vegetables layered with a creamy, spicy Asian-inspired dressing. Perfect for a quick, no-cook lunch or light dinner, the salad combines cool crunchy textures with a flavorful creamy dressing for an easy yet satisfying bowl.

Ingredients

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 best eaten fresh but can be prepared in advance and stored in the refrigerator for up to 2 days.
  • To add extra protein, substitute or add grilled chicken, shrimp, or tempeh instead of tofu.
  • Adjust the amount of Sriracha and chili-crisp oil to control the spice level according to your preference.
  • For a gluten-free version, use tamari or gluten-free soy sauce.
  • Adding nori flakes is optional but recommended for an extra umami and subtle sushi-like flavor.

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