Description
A fresh and vibrant Creamy Asian Cucumber Salad Bowl featuring a crisp cucumber base, crunchy veggies, crispy baked tofu, and a flavorful creamy-sriracha dressing. This easy-to-make salad is perfect for a quick lunch or light dinner and can be enjoyed straight from the jar or served over rice or noodles for a satisfying meal.
Ingredients
Scale
Vegetables & Protein
- 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
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 a subtle sushi flavor
Instructions
- Load the jar: Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Then 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.
- Seal & store: Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately. This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
- Shake to dress: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
- Serve: Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This salad also pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch and a heartier meal.
Notes
- To keep veggies crisp longer, layer saucy ingredients near the top of the jar.
- Use baked tofu for a crispy texture and plant-based protein; 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 oil to taste depending on your preferred spice level.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
