Description
This Creamy Asian Cucumber Salad Bowl is a fresh, vibrant, and easy-to-make meal perfect for a quick lunch or light dinner. Featuring thinly sliced cucumbers, crisp baked tofu, edamame, carrot, and creamy avocado, all tossed in a flavorful spicy vegan dressing, this salad combines textures and tastes beautifully. It’s conveniently layered in a jar for freshness and portability, making it great for on-the-go meals or meal prep.
Ingredients
Units
Scale
Vegetables & Protein
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (large handful)
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
Dressing & Toppings
- 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 subtle sushi flavor
Instructions
- Load the jar: Place 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 that order to keep the vegetables fresh and preserve distinct textures. This layering also helps maintain crispness if preparing ahead of time.
- Seal & store: Screw the lid tightly onto the jar to prevent leaks. Refrigerate the jar upright if not eating immediately. The resting time allows the tofu to absorb the flavors while toppings like sesame seeds and optional nori flakes stay dry on top, adding texture.
- Shake to dress: When ready to eat, ensure the jar lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds. This evenly distributes the creamy, spicy dressing across all vegetables and tofu.
- Serve: Enjoy the salad straight from the jar for convenience or pour 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 and a more substantial meal.
Notes
- To keep vegetables crisp longer, layer saucy ingredients near the top of the jar.
- Use baked tofu for a crispy texture and plant-based protein; alternatively, substitute with cooked chicken or shrimp if preferred.
- The optional crushed nori flakes add a subtle sushi-like flavor but can be omitted if unavailable.
- This salad can be prepared a day ahead and stored in the refrigerator.
- Adjust the Sriracha and chili-crisp oil to taste depending on your preferred spice level.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 0 mg
