Print

Creamy Asian Cucumber Salad Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 117 reviews

This creamy Asian cucumber salad bowl is a fresh, vibrant, and easy-to-make meal that combines crisp vegetables, protein-packed tofu, and a spicy, creamy dressing. Perfect for quick lunches or light dinners, it offers a satisfying mix of textures and flavors including crunchy cucumber, sweet carrot, silky avocado, and a bold sriracha-infused dressing. Served either straight from the jar or over rice or noodles, this versatile salad balances healthy ingredients with indulgent creamy heat.

Ingredients

Vegetables & Protein

  • 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

Dressing & Toppings

  • 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

Instructions

  1. Load the jar: Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base. Then layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order to keep ingredients fresh and textures distinct. For make-ahead lunches, keep saucy ingredients towards the top to maintain crispness.
  2. Seal & store: Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately. This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
  3. Shake to dress: When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
  4. Serve: Enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This salad also pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch and a heartier meal.

Notes

  • This salad is best enjoyed fresh but can be stored refrigerated for up to 2 days.
  • For added protein, substitute tofu with grilled chicken or shrimp if not vegan.
  • Adjust the amount of Sriracha and chili-crisp oil according to your spice preference.
  • Use gluten-free soy sauce to make this salad gluten-free.
  • Optional nori flakes add an umami, sushi-like flavor but can be left out if unavailable.

Find it online: https://mealoria.com/creamy-asian-cucumber-salad-bowls-recipe/