why make this recipe
This Creamy Asian Cucumber Salad Bowl is a fresh and vibrant dish that is perfect for any meal. It’s not only easy to make but also packed with flavors and textures. The combination of crisp vegetables, creamy dressing, and protein makes it a satisfying meal. Additionally, it’s versatile and can be enjoyed on its own or as a side. This salad is great for meal prep because it keeps well in the fridge, allowing you to enjoy a healthy meal anytime.
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 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. 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. 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
You can serve this salad in a jar for a quick meal or transfer it to a bowl for easy mixing. It makes a great lunch or side dish with dinner. For an extra touch, serve it over rice or noodles for a filling meal. You might also enjoy it in lettuce wraps for a fun twist.
how to store Creamy Asian Cucumber Salad Bowl
Store any leftover salad in the jar or an airtight container in the refrigerator. It should stay fresh for 2-3 days. If you’ve added avocados, try to consume it within a day to avoid browning.
tips to make Creamy Asian Cucumber Salad Bowl
- Make sure to slice the cucumber and vegetables thinly for a better texture.
- You can adjust the spiciness by adding more or less Sriracha.
- For added crunch, consider topping the salad with some crispy fried onions or extra sesame seeds.
variation
Feel free to swap the crispy tofu for any protein you like, such as grilled chicken or chickpeas. You can also mix in other veggies such as bell peppers, radishes, or snap peas for variety.
FAQs
Q: Can I make this salad ahead of time?
A: Yes! It’s great for meal prep. Just keep the dressing separate if possible until you’re ready to eat.
Q: What if I don’t have vegan mayo?
A: You can substitute it with regular mayo or use plain yogurt if you prefer.
Q: Is this salad gluten-free?
A: It can be gluten-free if you use gluten-free soy sauce.
Creamy Asian Cucumber Salad Bowl
Ingredients
Salad Ingredients
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu or other protein of choice ≈ 1 large handful
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 piece avocado, cut into 1 cm cubes
Dressing Ingredients
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha Adjust for spiciness
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce Use gluten-free for a gluten-free version
- 1 tbsp sesame seeds
- 1-2 tsp crushed nori flakes Optional, for a subtle sushi flavor
Instructions
Preparation
- Start by placing the thinly sliced cucumber at the bottom of the 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 ingredients fresh and textures distinct.
- For make-ahead lunches, keep saucy ingredients towards the top to maintain crispness.
- Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if not eating immediately.
- This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
Serving
- When ready to eat, ensure the lid is tightly sealed, flip the jar upside-down twice, then shake vigorously for about 10 seconds.
- Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating.
- This salad pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch.