Creamy Asian Cucumber Salad Bowl
A vibrant and refreshing salad packed with crunchy vegetables, creamy elements, and a touch of spice, perfect for lunch or a light dinner.
Ingredients
Fresh Vegetables
- 1 whole cucumber, thinly sliced Use fresh cucumber for the best crunch.
- 1 small onion, thinly sliced
- 150 g crispy baked tofu or other protein of choice Feel free to change the protein.
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion sliced
- 1/2 avocado cut into 1 cm cubes
Creamy Dressing & Seasoning
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha Adjust to taste for spice.
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1-2 tsp crushed nori flakes (optional) For a subtle sushi flavor.
Instructions
Assembly
- 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. Keep saucy ingredients towards the top to maintain the crispness.
- Screw the lid on the jar tightly to prevent leaks and refrigerate upright.
- Resting time allows tofu to absorb flavors; keep toppings like sesame seeds and nori flakes dry 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 to distribute the dressing.
- Enjoy the salad straight from the jar or tip the contents into a bowl for easier tossing.
Notes
Store any leftover salad in the jar, tightly sealed. Best consumed within 2-3 days. Consider keeping the dressing separate if not eating all at once.