Go Back
Creamy Asian cucumber salad bowl with fresh vegetables in a vibrant serving dish.

Creamy Asian Cucumber Salad Bowl

A bright and crunchy layered salad with fresh vegetables, crispy baked tofu, and a creamy spicy dressing that's perfect for meal prep or a quick lunch on the go.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables & Tofu
  • 1 whole cucumber, thinly sliced (English or Kirby work best)
  • 1 small onion, thinly sliced (red or white)
  • 150 g crispy baked tofu (or other protein such as grilled chicken, tempeh, or cooked shrimp) ≈150g
  • 1/3 cup edamame, shelled and thawed
  • 1 small carrot, julienned (or shredded)
  • 1 spring onion sliced
  • 1/2 avocado cut into 1 cm cubes
Dressing
  • 1 tbsp vegan cream cheese (or regular cream cheese)
  • 1 tbsp vegan mayo (or regular mayo, Greek yogurt for a lighter option)
  • 1 tbsp Sriracha (adjust to taste)
  • 1 tsp chili-crisp oil (or toasted sesame oil + pinch of chili flakes)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sesame seeds
  • 1-2 tsp crushed nori flakes (optional) For a subtle sushi flavor

Method
 

Preparation
  1. Thinly slice cucumber and onion.
  2. Julienne the carrot and slice the spring onion.
  3. Cube the avocado.
  4. Thaw edamame if frozen.
Make the Dressing
  1. In a small bowl, mix vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth.
  2. Adjust Sriracha for heat.
Assemble the Jar
  1. Place the thinly sliced cucumber at the bottom and press lightly to form a firm base.
  2. Add the thinly sliced onion over the cucumber, followed by the crispy baked tofu.
  3. Spoon in the edamame, then the julienned carrot, followed by the spring onion.
  4. Place avocado cubes near the top so they stay creamy and don’t bruise the other layers.
  5. Sprinkle sesame seeds and optional crushed nori flakes on top.
Storage & Serving
  1. Seal the jar tightly and refrigerate it upright.
  2. When ready to eat, ensure the lid is sealed, flip the jar upside down twice, and shake vigorously for about 10 seconds.
  3. Alternatively, tip the contents into a bowl and toss.

Notes

For non-vegan versions, use dairy cream cheese and regular mayo. Swap edamame for frozen peas or canned chickpeas if easier. For best texture, add avocado the day you eat it, or toss avocado with a little lemon juice to slow browning.