Creamy Asian Cucumber Salad Bowl
A vibrant and refreshing salad bowl combining crisp vegetables with creamy textures and a hint of spice, perfect for a light lunch or snack.
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.
Notes
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. Feel free to customize by swapping in your favorite proteins or vegetables.