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Creamy Asian Cucumber Salad Bowl

A refreshing and creamy salad with crisp vegetables and a zesty dressing, perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 whole cucumber, thinly sliced Fresh and crisp for the base.
  • 1 small onion, thinly sliced Adds flavor and crunch.
  • 150 g crispy baked tofu or other protein of choice Alternative proteins like chickpeas or shredded chicken can be used.
  • 1/3 cup edamame, shelled and thawed Provides a nice texture and protein.
  • 1 small carrot, julienned For added color and crunch.
  • 1 bunch spring onion, sliced Adds a mild onion flavor.
  • 1/2 avocado cut into 1 cm cubes Adds creaminess.
Dressing Ingredients
  • 1 tbsp vegan cream cheese Provides a creamy texture.
  • 1 tbsp vegan mayo Adds richness.
  • 1 tbsp Sriracha For spiciness.
  • 1 tsp chili-crisp oil Optional for additional heat.
  • 1 tbsp soy sauce Enhances umami flavor.
  • 1 tbsp sesame seeds Adds texture and flavor.
  • 1–2 tsp crushed nori flakes Optional for a subtle sushi flavor.

Method
 

Preparation
  1. Layer the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
  2. Layer in the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order.
  3. Screw the lid on tightly to prevent leaks and refrigerate upright if not eating immediately.
Serving
  1. When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds.
  2. Enjoy the salad straight from the jar or tip it into a bowl for easy eating.

Notes

Store leftovers in the fridge for up to 3 days. Keep that jar tightly sealed! For extra crunch, toss in some nuts or seeds. Don’t skip on the avocado—it adds a heavenly creaminess!