Creamy Asian Cucumber Salad Bowl
This Creamy Asian Cucumber Salad Bowl is a refreshing no-cook meal layered with crisp cucumbers, crunchy vegetables, protein-rich tofu, creamy avocado, and a bold, spicy sesame dressing. Perfect for a quick lunch, light dinner, or healthy meal prep option.
Equipment
- Mixing bowl
- small bowl (for dressing)
- knife
- cutting board
- jar with lid or serving bowl
Ingredients
- 1 medium cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu
- 1/3 cup shelled, thawed edamame
- 1 small carrot, julienned
- 1 spring onion, thinly sliced
- 1/2 avocado, cubed
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
- 1–2 tsp crushed nori flakes (optional)
Instructions
- Place the cucumber slices at the bottom of a jar or bowl and gently press to create a firm base. Layer the onion, crispy tofu, edamame, carrot, spring onion, and avocado on top, keeping wetter ingredients toward the top to maintain crispness.
- In a small bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce. Stir until smooth. Pour the dressing over the top layers and sprinkle with toasted sesame seeds and optional nori flakes.
- Seal the jar tightly and refrigerate upright for at least 1 hour, or overnight, to allow the flavors to meld and the tofu to absorb the dressing.
- When ready to serve, shake the jar vigorously for about 10 seconds or transfer to a bowl and toss gently until evenly coated. Serve chilled on its own, over rice or noodles, or in lettuce wraps.
Notes
Adjust Sriracha and chili-crisp oil to suit your spice preference. For best texture, layer wet ingredients on top and keep refrigerated upright until serving. Best enjoyed within 1–2 days. Optional nori flakes add a subtle sushi-inspired flavor.