Creamy Asian Cucumber Salad Bowl Recipe

Name: Creamy Asian Cucumber Salad Bowl
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 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; 1 tbsp vegan cream cheese; 1 tbsp vegan mayo; 1 tbsp Sriracha; 1 tsp chili-crisp oil; 1 tbsp soy sauce; 1 tbsp sesame seeds; OPTIONAL: 1–2 tsp crushed nori flakes

Jack

Update : January 27, 2026

Creamy Asian cucumber salad bowl topped with fresh vegetables and herbs

Why Make This Recipe

This Creamy Asian Cucumber Salad Bowl is perfect for those who want a quick, healthy meal or snack. It’s packed with fresh ingredients and flavors, making it a refreshing choice for any time of the day. Plus, it’s easy to customize with your favorite proteins or toppings, so you can enjoy it just the way you like!

How to Make Creamy Asian Cucumber Salad Bowl

Ingredients:

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
1 tbsp vegan cream cheese
1 tbsp vegan mayo
1 tbsp Sriracha
1 tsp chili-crisp oil
1 tbsp soy sauce
1 tbsp sesame seeds
OPTIONAL: 1–2 tsp crushed nori flakes for a subtle sushi flavor

Directions:

Start by placing the thinly sliced cucumber at the bottom of your jar. Press it lightly to create a firm base.
Next, layer the sliced onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order. This keeps the ingredients fresh and their textures distinct.
If you are making this salad for lunch later, put the saucy ingredients towards the top. This helps the veggies stay crisp.
Screw the lid on the jar tightly to prevent leaks. If you won’t eat it right away, refrigerate the jar upright. This resting time lets the tofu absorb flavors while keeping toppings like sesame seeds and nori flakes dry.
When you’re ready to eat, make sure the lid is tightly sealed. Flip the jar upside-down twice, then shake it vigorously for about 10 seconds. This mixes the creamy, spicy dressing with all the vegetables and tofu.
Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This dish also goes great over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch.

How to Serve Creamy Asian Cucumber Salad Bowl

You can serve this salad as a light meal, a side dish, or even a snack. It pairs well with rice or noodles but can also be enjoyed by itself. For extra crunch, consider adding crispy wonton strips or nuts on top.

How to Store Creamy Asian Cucumber Salad Bowl

If you wish to store leftovers, keep the salad in an airtight jar in the fridge. It can last for up to 3 days. Remember to give it a good shake before eating to mix the flavors again!

Tips to Make Creamy Asian Cucumber Salad Bowl

Use a good quality vegan cream cheese and mayo for the best taste.
Adjust the spiciness by adding more or less Sriracha according to your preference.
Chop the veggies evenly for better presentation and texture.

Variation

Feel free to swap out the crispy tofu for any protein you like, such as grilled chicken, shrimp, or even chickpeas for a vegan option. You can also add extra veggies such as bell peppers or radishes for more crunch.

FAQs

Can I make this salad ahead of time?
Yes! You can prepare the salad and store it in the fridge. Just keep the dressing at the top to maintain freshness.
Is this salad gluten-free?
It is gluten-free if you use gluten-free soy sauce or tamari as a substitute.
What can I use instead of vegan cream cheese?
You can use regular cream cheese or yogurt if you are not strict about vegan ingredients. For a dairy-free option, cashew cream can be a great substitute.