Creamy Asian Cucumber Salad Bowl
This Creamy Asian Cucumber Salad Bowl is a fresh and vibrant dish packed with flavors and textures. Perfect for any meal, it's satisfying, versatile, and great for meal prep.
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.
Notes
Make sure to slice the cucumber and vegetables thinly for a better texture. For added crunch, consider topping the salad with some crispy fried onions or extra sesame seeds.