why make this recipe
This Creamy Asian Cucumber Salad Bowl is a vibrant and healthy dish that is perfect for a quick lunch or dinner. It’s refreshing, loaded with vegetables, and packed with protein from the crispy tofu. The creamy dressing brings all the flavors together, making it a delicious meal option. Plus, it’s easy to prepare and can be customized to suit your taste.
how to make Creamy Asian Cucumber Salad Bowl
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 and 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 a subtle sushi flavor
Directions :
- Start by placing the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep the ingredients fresh and their textures distinct.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain crispness.
- 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 the tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
- 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.
- 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.
how to serve Creamy Asian Cucumber Salad Bowl
Serve this salad cold, straight from the jar, or transfer it to a bowl for a more traditional meal experience. You can also pair it with rice or noodles for a more filling dish.
how to store Creamy Asian Cucumber Salad Bowl
Store the salad in an airtight container in the refrigerator. It’s best to enjoy it within two days for optimal freshness. If you are keeping it for later, be sure to keep the toppings separate until you’re ready to eat.
tips to make Creamy Asian Cucumber Salad Bowl
- For extra crunch, add other veggies like bell peppers or radishes.
- If you like it spicy, you can increase the amount of Sriracha or chili-crisp oil.
- Make your salad ahead of time and take it with you for lunch or picnics.
variation
You can swap the tofu for grilled chicken, shrimp, or tempeh if you prefer a different protein. Adding other fresh herbs like cilantro or mint can also enhance the flavor.
FAQs
Q: Can I make this salad vegan?
A: Yes, all the ingredients listed can be vegan. Use vegan substitutes for cream cheese and mayo.
Q: How long can I keep the salad in the fridge?
A: It’s best to eat the salad within two days for the freshest taste.
Q: Can I add different vegetables?
A: Absolutely! You can customize it with your favorite vegetables like bell peppers, radishes, or corn.
Creamy Asian Cucumber Salad Bowl
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A vibrant and healthy salad loaded with vegetables and crispy tofu, dressed with a creamy and spicy dressing.
Ingredients
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (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
- 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
Instructions
- Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain crispness.
- Screw the lid on tightly to prevent leaks, then refrigerate upright.
- When ready to eat, flip the jar upside down twice, then shake vigorously for about 10 seconds.
- Enjoy the salad straight from the jar or tip into a bowl.
- This salad can also be served over steamed rice, chilled noodles, or in lettuce wraps.
Notes
Store in an airtight container for up to two days. Keep toppings separate for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, healthy recipes, Asian cuisine, quick lunch
