Creamy Asian Cucumber Salad Bowl Recipe
A fresh and creamy Asian cucumber salad bowl featuring crunchy vegetables, crispy baked tofu, and a spicy, creamy dressing. This no-cook, make-ahead recipe is perfect for quick lunches or light dinners, served straight from the jar or over rice, noodles, or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
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
- 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
- Keep saucy ingredients towards the top when assembling for make-ahead to maintain crispness.
- Use crispy baked tofu for added texture and protein, or substitute with cooked chicken or tempeh.
- The optional crushed nori flakes add a subtle sushi-like flavor and extra umami.
- Serve chilled and shake well before eating to coat all ingredients evenly.
- This salad is best consumed within 2 days when stored refrigerated.
Find it online: https://oliviabakes.com/creamy-asian-cucumber-salad-bowl-recipe/
