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Creamy Asian Cucumber Salad Bowl

A quick and fresh salad featuring cucumber, crispy tofu, and a creamy spicy dressing. Ideal for a light meal that is satisfying without being heavy.

  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
  2. Then layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep ingredients fresh and textures distinct.
  3. Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately.
  4. When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds.
  5. Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating.

Notes

Store in sealed jars upright in the fridge for up to 2 days for best texture. For longer avocado freshness, store separately.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: salad, cucumber, vegan, creamy dressing, quick meal, Asian cuisine