why make this recipe
Creamy Asian Cucumber Salad Bowl is not just a treat for your taste buds, but it’s also healthy and refreshing. It’s a great way to enjoy fresh vegetables and protein in one easy dish. This salad is perfect for a quick lunch, picnic, or even as a side dish during meals. The ingredients are packed with nutrients, and the creamy dressing adds a delightful flavor. Plus, it’s super easy to prepare!
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.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes. This order helps keep the ingredients fresh and maintains distinct textures.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain their crispness.
- Screwing the lid on tightly will prevent leaks. Refrigerate the jar upright if you aren’t eating right away. This resting time lets the tofu absorb flavors while the toppings, like sesame seeds and nori, stay dry on top for some added texture.
- When you’re 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 creamy, spicy dressing across all the vegetables and tofu.
- You can enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This salad also goes great over steamed rice, chilled noodles, or tucked into lettuce wraps for extra crunch and a hearty meal.
how to serve Creamy Asian Cucumber Salad Bowl
Serve the Creamy Asian Cucumber Salad Bowl either directly from the jar or in a bowl. For an added twist, you can place it over a bed of rice or noodles. It also pairs well with crispy lettuce wraps for a refreshing bite.
how to store Creamy Asian Cucumber Salad Bowl
To store the Creamy Asian Cucumber Salad Bowl, keep it in the refrigerator in a sealed jar. It’s best eaten within a couple of days for maximum freshness. If you have any leftover dressing, you can store it separately and add it just before serving.
tips to make Creamy Asian Cucumber Salad Bowl
- Use a variety of colorful vegetables to make your salad visually appealing and enjoyable.
- For extra flavor, marinate the tofu in soy sauce or your favorite marinade before adding it to the jar.
- If you prefer more crunch, consider adding chopped nuts like peanuts or cashews for a delightful texture.
variation
You can easily customize this salad based on your preferences. Feel free to swap the tofu for shredded chicken, shrimp, or any protein of your choice. You can also add other vegetables like bell peppers or radishes for extra crunch.
FAQs
Q: Can I use regular mayonnaise instead of vegan mayo?
A: Yes, you can use regular mayo if you prefer, but it will no longer be vegan.
Q: Is there a substitute for tofu if I am allergic?
A: Yes, you can use chickpeas, tempeh, or any other protein source that suits your dietary needs.
Q: How long can I keep the salad in the fridge?
A: The salad is best enjoyed within 2-3 days. Just keep the ingredients stored properly in a sealed container.
Creamy Asian Cucumber Salad Bowl
Ingredients
Salad Ingredients
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (≈ 150 g) or other protein of choice Can substitute with chicken, shrimp, or other protein.
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion sliced
- 1/2 whole avocado, cut into 1 cm cubes
Dressing Ingredients
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo Can substitute with regular mayo.
- 1 tbsp Sriracha Adjust to taste.
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds Optional for garnish.
- 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. This order helps keep the ingredients fresh and maintains distinct textures.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain their crispness.
- Screw the lid on tightly to prevent leaks. Refrigerate the jar upright if you aren’t eating right away.
- 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.
- You can enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating.