Creamy Asian Cucumber Salad Bowl
A quick, fresh salad with crunchy cucumber, carrot, and creamy dressing, perfect for work lunches or light dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu or 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
- Mix the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce in a small bowl until smooth.
- Layer the salad in a jar starting with cucumber, then onion, tofu, edamame, carrot, spring onion, and avocado.
- Pour or spoon the dressing near the top so it does not soak the bottom layers right away.
- Add sesame seeds and optional nori flakes on top.
- Close the jar and refrigerate if not eating immediately. When ready, shake the jar well or pour into a bowl and toss.
Notes
Slice vegetables thin so they pack well. Store in the fridge for up to 2 days for best crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, Asian dressing, quick lunch, healthy salad