Creamy Asian Cucumber Salad Bowl
Creamy Asian Cucumber Salad Bowl
The Creamy Asian Cucumber Salad Bowl is a vibrant and refreshing dish that combines crisp vegetables with creamy textures and a hint of spice. Ideal for a light lunch, a side dish, or even a snack, this salad bowl perfectly balances flavors and textures. Loaded with goodies like crunchy cucumber, sweet carrot, and creamy avocado, it’s a delightful way to enjoy healthy eating without sacrificing taste.
Why Make This Recipe
There are plenty of reasons to try this Creamy Asian Cucumber Salad Bowl. First, it’s packed with fresh, nutritious ingredients that are good for you. The crispy baked tofu offers a satisfying protein boost, while the colorful veggies keep your plate visually appealing. Plus, the combination of vegan cream cheese, mayonnaise, and Sriracha adds a delightful creaminess and a kick of flavor. This salad is not only delicious but also versatile and can easily be customized to suit your taste preferences.
How to Make Creamy Asian Cucumber Salad Bowl
Follow these simple steps to create your own Creamy Asian Cucumber Salad Bowl at home:
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, 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
- Layer the Jar: Start with the cucumber, pressing it lightly to create a firm base.
- Continue Layering: Add the onion, crispy tofu, edamame, carrot, spring onion, and avocado in order.
- Sauce Preparation: In a small bowl, mix together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce.
- Top It Off: Pour the sauce over the top layer in the jar.
- Add Sesame Seeds: Sprinkle sesame seeds and any optional crushed nori flakes on top.
- Seal and Store: Screw the lid tightly on the jar. You can refrigerate it upright, or you can enjoy it immediately.
- Shake to Dress: When ready to eat, flip the jar upside down twice, then shake vigorously for about 10 seconds to distribute the sauce.
- Serve: You can eat straight from the jar, or pour into a bowl for easier tossing. It’s also great over rice, chilled noodles, or wrapped in lettuces for extra crunch.
How to Serve Creamy Asian Cucumber Salad Bowl
This salad can be enjoyed in various ways. Serve it straight from the jar for a quick meal on-the-go, pour it into a bowl for a more relaxed dining experience, or use it as a filling in lettuce wraps. You could even serve it over a bed of rice or chilled noodles for a more substantial meal!
How to Store Creamy Asian Cucumber Salad Bowl
To keep the salad fresh, store it in an airtight container in the refrigerator. It can last up to 2-3 days, but for the best crunch and flavor, try to consume within a day.
Tips to Make Creamy Asian Cucumber Salad Bowl
- Prep Ahead: This salad can be prepped a day in advance. Just store the dressing ingredients separately until you’re ready to eat to keep the vegetables crisp.
- Customize: Feel free to swap in your favorite proteins or vegetables based on your dietary preferences.
- Spice Level: Adjust the amount of Sriracha and chili-crisp oil to suit your heat preference.
Variations
- Add Nuts: Throw in some roasted almonds or sesame seeds for added crunch.
- Different Proteins: Use grilled chicken, shrimp, or chickpeas for a protein-packed option.
- Herbs: Toss in fresh herbs like cilantro or mint for an aromatic twist.
FAQs
1. Can I make this salad ahead of time?
Yes! This salad is perfect for meal prep. Just keep the sauce separate until you are ready to eat to maintain the crunchiness of the vegetables.
2. What can I substitute for crispy baked tofu?
You can easily substitute crispy baked tofu with grilled chicken, shrimp, or chickpeas for a different protein option.
3. Is this salad vegan?
Yes, all ingredients in this recipe are plant-based, making it a great option for vegans and vegetarians!
Enjoy this refreshing and creamy Asian Cucumber Salad Bowl for a delightful meal that’s refreshing and easy to prepare!
Creamy Asian Cucumber Salad Bowl
Ingredients
Main Ingredients
- 1 whole cucumber (thinly sliced)
- 1 small onion (thinly sliced)
- 150 g crispy baked tofu or other protein of choice approximately 1 large handful
- 1/3 cup edamame (shelled, thawed)
- 1 small carrot (julienned)
- 1 spring spring onion (sliced)
- 1/2 avocado (cut into 1 cm cubes)
Sauce Ingredients
- 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
- 1-2 tsp crushed nori flakes (optional) for a subtle sushi flavor
Instructions
Layering the Salad
- Start with the cucumber, pressing it lightly to create a firm base.
- Continue layering by adding the onion, crispy tofu, edamame, carrot, spring onion, and avocado in that order.
Sauce Preparation
- In a small bowl, mix together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce.
Final Assembly
- Pour the sauce over the top layer in the jar.
- Sprinkle sesame seeds and any optional crushed nori flakes on top.
- Screw the lid tightly on the jar. You can refrigerate it upright or you can enjoy it immediately.
- When ready to eat, flip the jar upside down twice, then shake vigorously for about 10 seconds to distribute the sauce.
- Enjoy it straight from the jar, or pour into a bowl for easier tossing. It’s also great over rice, chilled noodles, or wrapped in lettuces for extra crunch.
