This creamy Asian cucumber salad bowl is bright, crunchy, and mildly spicy with a silky, tangy dressing that clings to every bite. Thinly sliced cucumber and onion give a cool snap, julienned carrot adds crisp sweetness, and cubed avocado brings buttery texture alongside crunchy baked tofu and tender edamame. The dressing—vegan cream cheese, mayo, Sriracha, chili-crisp oil, and soy sauce—makes the whole bowl feel rich without heavy cooking. It’s quick to assemble, needs no stove time (unless you bake your tofu), and chills well so flavors deepen. Serve it on rice, over noodles, or wrapped in lettuce for a fresh meal. If you want another simple version, compare it to this easy Asian cucumber salad for a lighter, faster take.

Why You’ll Love This Creamy Asian Cucumber Salad Bowl

Hands-off prep: mostly raw vegetables and a quick whisked dressing.
Bright, crunchy textures from cucumber, carrot, and onion against creamy avocado.
Satisfying protein option with crispy baked tofu; swap in other proteins if you like.
Flavor balance: spicy Sriracha and chili oil, salty soy, and rich vegan cream cheese.
Flexible serving: bowl, jar meal, over rice or noodles, or in lettuce wraps.
Easy to scale up for meal prep or to serve a small group.
Keeps well in the fridge so it makes a quick lunch or side later.

What Is Creamy Asian Cucumber Salad Bowl?

This is a cold, layered salad bowl built around thinly sliced cucumber and a creamy, savory Asian-style dressing. It tastes bright and refreshing with cool cucumber and onion, a mild heat from Sriracha and chili-crisp oil, and a smooth, slightly tangy finish from vegan cream cheese and mayo. Textures vary from crisp (cucumber, carrot) to creamy (avocado, dressing) to crunchy (tofu, sesame seeds). No heavy cooking is required unless you choose to prepare your own crispy tofu; mostly this is an assembly recipe, which makes it great for weeknight lunches, light dinners, or picnic bowls with a comfort-food vibe.

Ingredients for Creamy Asian Cucumber Salad Bowl

For the Base

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

For the Sauce

1 tbsp vegan cream cheese
1 tbsp vegan mayo
1 tbsp Sriracha
1 tsp chili-crisp oil
1 tbsp soy sauce

To Serve

1 tbsp sesame seeds
OPTIONAL: 1–2 tsp crushed nori flakes

Ingredient Notes (Substitutions, Healthy Swaps)

Vegan cream cheese: swap with full-fat Greek yogurt or plain dairy yogurt if not vegan.
Vegan mayo: use regular mayo if dairy is fine, or swap for mashed silken tofu for lower fat.
Sriracha and chili-crisp oil: reduce or omit one for less heat; replace Sriracha with sweet chili sauce for milder, sweeter flavor.
Soy sauce: use low-sodium soy sauce or tamari for gluten-free.
Tofu: use grilled chicken, shrimp, tempeh, seared tuna, or roasted chickpeas as protein alternatives.
Edamame: swap with frozen peas or canned corn in a pinch.
Nori flakes: optional for extra umami; can skip if you don’t have seaweed.

Step-by-Step Instructions

Step 1 – Prepare the vegetables and protein

Thinly slice the cucumber and onion, julienne the carrot, slice the spring onion, and cube the avocado. Have your crispy baked tofu ready (store-bought or baked at home).
Visual cue: slices should be thin enough to fold easily but not paper-thin.

Step 2 – Build the jar or bowl base

Layer cucumber, onion, tofu, edamame, carrot, spring onion, and avocado in a jar or bowl. If using a jar for meal prep, put wetter items lower and keep avocado near the top to avoid browning if not eating right away.
Pro cue: layer avocado last so it stays intact longer.

Step 3 – Make the creamy dressing

In a small bowl or jar, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth and well combined. Adjust heat and salt to taste.
Visual cue: the dressing should be glossy and pourable, not lumpy.

Step 4 – Add dressing and top

Pour or dollop the dressing near the top of the jar or over the bowl so the salad stays crisp below. Sprinkle sesame seeds and optional nori flakes on top.

Step 5 – Seal, chill, and let flavors meld

Refrigerate sealed jars or bowls for at least 30 minutes so flavors blend and chill the salad. This step makes the cucumber and dressing taste more cohesive.

Step 6 – Toss and serve

Shake the jar to distribute dressing before eating, or tip the contents into a bowl and toss gently. Serve cold or at room temperature over rice, noodles, or in lettuce wraps.
Pro cue: give jars a firm shake for 10–15 seconds to coat ingredients evenly.

Pro Tips for Success

Slice cucumber evenly: use a mandoline or a sharp knife for uniform texture.
Keep dressing near the top: this prevents soggy cucumber at the bottom if you are packing jars.
Use firm, well-pressed tofu: press excess water before baking for crispier texture.
Chill before serving: 30 minutes improves flavor balance and mouthfeel.
Taste and adjust: add a splash more soy for salt, more Sriracha for heat, or a pinch of sugar if too sharp.
Cut avocado last: this reduces browning and keeps cubes fresh in the bowl.

Flavor Variations

OPTIONAL: Sesame-Ginger twist — add 1 tsp grated fresh ginger and swap chili-crisp oil for toasted sesame oil.
OPTIONAL: Citrus kick — stir in 1 tsp rice vinegar or a squeeze of lime for brighter acidity.
OPTIONAL: Peanut-style — add 1 tbsp smooth peanut butter into the dressing and thin with warm water for a satay vibe.
OPTIONAL: Miso boost — whisk in 1 tsp white miso into the dressing for extra umami.
OPTIONAL: Smoky crunch — mix a pinch of smoked paprika into the tofu before baking.
OPTIONAL: Fresh herbs — top with chopped cilantro or basil for a fresh finish.

Serving Suggestions

Serve over steamed white or brown rice for a simple, filling bowl.
Toss with warm soba or rice noodles for a cold noodle salad.
Scoop into lettuce leaves for low-carb wraps.
Serve as a side with grilled fish, tofu steaks, or teriyaki chicken.
Pack in a jar for lunch on the go—keep dressing at the top until ready to eat.
Offer extra Sriracha and soy on the side for guests to customize heat and salt.

Make-Ahead, Storage & Reheating

Make-ahead: prep cucumbers, carrots, onion, edamame, and tofu up to 2 days ahead and store separately in airtight containers. Mix dressing up to 3 days ahead.
Storage duration: keep the assembled salad in the refrigerator for 2–3 days; avocado may brown after the first day.
Reheating: not required—serve cold or at room temperature. If you prefer warm tofu, reheat tofu separately in a 350°F (175°C) oven for 5–8 minutes or in a skillet until warmed, then add to the cold salad.
Texture changes: cucumbers will release water over time and the salad becomes softer the longer it sits; toss well before serving.

Storage and Freezing Instructions

Freezing is not recommended for this salad because cucumbers, avocado, and dressing change texture when frozen and thawed.
Instead of freezing, store components separately: bake tofu and freeze if desired, but keep vegetables and dressing refrigerated. Reheat tofu from frozen and assemble fresh for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~325 kcal | ~9–10 g | ~10–12 g | ~18–20 g | ~4–5 g | ~500 mg

Estimates vary by brands and portions.

FAQ About Creamy Asian Cucumber Salad Bowl

Q1: How do I stop the salad from getting watery?
A1: Keep dressing near the top, drain and pat dry the cucumbers briefly, and assemble just before eating when possible.

Q2: Can I use regular cream cheese and mayo?
A2: Yes. Regular dairy versions work fine and will change flavor only slightly.

Q3: My dressing is too thick—how do I thin it?
A3: Stir in a small splash of water, soy sauce, or rice vinegar 1 tsp at a time until it reaches the texture you like.

Q4: How spicy is this salad?
A4: It’s moderately spicy from Sriracha and chili-crisp oil. Reduce Sriracha or skip chili oil if you want mild heat.

Q5: How long will this keep as a meal-prep jar?
A5: Eat within 2–3 days. Avocado will brown, so consume earlier for best look and texture.

Q6: Can I make it nut-free and soy-free?
A6: For nut-free, this recipe already is nut-free unless you add peanut butter for variation. For soy-free, replace tofu with chicken or chickpeas and use coconut aminos instead of soy sauce.

Notes

Toast sesame seeds lightly for a nuttier flavor before sprinkling on top.
If you like extra crunch, add roasted peanuts or tempura bits as an optional topping.
For cleaner presentation, score the avocado and cube it with a spoon to keep pieces neat.
Warm rice or noodles before adding salad to slightly wilt the vegetables and change the texture.
Use a clear jar to layer ingredients for an attractive meal-prep presentation.

Troubleshooting

Bland dressing: add a pinch of salt, more soy sauce, or a splash of acid (rice vinegar or lime).
Salad too watery: drain cucumbers and pat dry; store dressing separately and combine before serving.
Tofu soggy: press tofu before baking and bake at a high temperature (400°F/200°C) until edges are crisp.
Dressing separates: whisk again vigorously or add a tiny drop of warm water and whisk to re-emulsify.
Avocado browning quickly: toss avocado in a bit of lemon or lime juice to slow oxidation.
Too spicy: add more vegan cream cheese or mayo to mellow heat, or serve with plain rice to dilute spice.

Final Thoughts

This Creamy Asian Cucumber Salad Bowl is a simple, fresh, and flexible recipe that balances crisp vegetables with a rich, spicy dressing. It’s fast to assemble, easy to adapt, and satisfying as a light meal or side. Try the variations and packing tips to make it your go-to bowl for quick lunches and easy dinners.

Conclusion

For another take and inspiration, see Creamy Asian Cucumber Salad – Amanda Cooks & Styles.