Creamy Asian Cucumber Salad Bowl
A bright and crunchy salad bowl featuring thinly sliced cucumbers, crispy baked tofu, and a creamy, tangy dressing.
Ingredients
For the Base
- 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 and thawed
- 1 small carrot, julienned
- 1 spring onion sliced
- 1/2 whole avocado, cut into 1 cm cubes
For the Sauce
- 1 tbsp vegan cream cheese Can be swapped for Greek yogurt if not vegan.
- 1 tbsp vegan mayo Use regular mayo if dairy is fine.
- 1 tbsp Sriracha Reduce or omit for less heat.
- 1 tsp chili-crisp oil Can be swapped for toasted sesame oil.
- 1 tbsp soy sauce Use low-sodium or gluten-free tamari if needed.
To Serve
- 1 tbsp sesame seeds Optional: Toast for extra flavor.
- 1-2 tsp crushed nori flakes Optional for extra umami.
Instructions
Preparation
- Thinly slice the cucumber and onion, julienne the carrot, slice the spring onion, and cube the avocado.
- Prepare your crispy baked tofu.
Building the Bowl
- Layer cucumber, onion, tofu, edamame, carrot, spring onion, and avocado in a jar or bowl.
- If using a jar for meal prep, place wetter items lower and keep avocado near the top to avoid browning.
Making the Dressing
- In a bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth.
- Adjust seasoning to taste.
Combining
- Pour or dollop the dressing over the salad.
- Sprinkle sesame seeds and optional nori flakes on top.
Chilling
- Refrigerate sealed jars or bowls for at least 30 minutes to allow flavors to meld.
Serving
- Shake the jar to distribute dressing or toss the bowl gently before serving.
Notes
Use fresh ingredients for best flavor. Adjust spice level to personal preference. Salad keeps well in the fridge for a few days.