Go Back
Fresh creamy Asian cucumber salad bowl with vibrant vegetables and dressing

Creamy Asian Cucumber Salad Bowl

A bright and crunchy salad bowl combining cucumber, carrot, edamame, crispy tofu, and a creamy spicy dressing, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 whole cucumber, thinly sliced Preferably Persian or English cucumber for fewer seeds.
  • 1 small onion, thinly sliced Red or sweet onion.
  • 150 g crispy baked tofu Can substitute with grilled chicken, tempeh, or cooked shrimp.
  • 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 Dressing
  • 1 tbsp vegan cream cheese Can use regular cream cheese.
  • 1 tbsp vegan mayo Regular mayo or Greek yogurt can be used for a lighter option.
  • 1 tbsp Sriracha Adjust to taste.
  • 1 tsp chili-crisp oil Or toasted sesame oil with a pinch of chili flakes.
  • 1 tbsp soy sauce Tamari can be used for gluten-free.
For Toppings
  • 1 tbsp sesame seeds
  • 1-2 tsp crushed nori flakes Optional for subtle sushi flavor.

Method
 

Preparation
  1. Thinly slice the cucumber and onion. Julienne the carrot. Slice the spring onion into thin rounds. Cube the avocado and set it aside.
  2. If edamame is frozen, thaw under cool running water.
Making the Dressing
  1. In a small bowl, whisk together cream cheese, mayo (or yogurt), Sriracha, chili-crisp oil, and soy sauce until smooth. Taste and adjust Sriracha for heat or soy for saltiness.
Building the Salad Jar
  1. Place the thin cucumber slices flat across the bottom of a clean half-liter jar. Press lightly to form a firm, compact base.
  2. Layer the ingredients in the following order: onion, crispy tofu, edamame, julienned carrot, spring onion, and finally, the avocado cubes near the top.
Finishing Touches
  1. Spoon the dressing on top or place it in a separate container if you prefer to mix later.
  2. Sprinkle sesame seeds and optional crushed nori flakes over the top. Seal the jar tightly and chill for at least 30 minutes.
Serving
  1. When ready, either invert and shake to coat everything, or dump the jar into a bowl and toss gently. Enjoy immediately.

Notes

Store unmixed jars for 2–3 days in the fridge. Keep avocado near the top or stored separately and add within 24 hours for best color.