Creamy Asian Cucumber Salad Bowl

This creamy Asian cucumber salad bowl layers crisp vegetables, satisfying protein, and bold flavors for a super refreshing lunch or light dinner.

My family loves assembling these for take-to-work lunches or quick snacks. I first made this salad for a potluck and now friends always ask for the recipe whenever they try it.

Ingredients

• Cucumber: thinly sliced for maximum crunch choose firm brightly colored cucumbers
• Small onion: thinly sliced for gentle bite try red or sweet onions for extra flavor
• Crispy baked tofu or other protein: about 150 grams for plant-based richness use firm tofu baked until golden or substitute cooked chicken or shrimp
• Edamame: shelled and thawed for extra protein and vibrant color go for bright green beans with no freezer burn
• Carrot: julienned adds sweetness and crunch pick firm carrots with unblemished skin
• Spring onion: sliced for sharp freshness select crisp green stalks for best flavor
• Avocado: cut into cubes adds creamy texture choose avocados that yield slightly to pressure but are not mushy
• Vegan cream cheese: for creaminess opt for brands with clean ingredients
• Vegan mayo: brings richness and helps bind the dressing look for mayo with a neutral flavor
• Sriracha: creates a tangy heat adjust the amount based on your spice preference
• Chili-crisp oil: adds bold chili aroma and some crunch choose high quality oils with visible chili and crisp pieces
• Soy sauce: infuses umami and saltiness look for low sodium options if desired
• Sesame seeds: add a nutty flavor and visual appeal use toasted seeds for extra nuttiness
• Optional crushed nori flakes: provide a subtle sushi-inspired flavor look for crisp nori sheets to crush yourself

Instructions

Prepare the Jar:

Layer the cucumber slices on the bottom of a clean jar and press gently to form a solid base. This helps keep the rest of the veggies crisp and clear of excess moisture.

Build the Salad Layers:

Next add thin onion slices followed by crispy tofu cubes then top with edamame carrots spring onion and finish with the avocado cubes. Each layer keeps the veggies separate and fresh until serving.

Add the Dressing and Toppings:

Add the vegan cream cheese and mayo at the top of the jar followed by Sriracha chili crisp soy sauce sesame seeds and nori flakes if using. Keeping dressing ingredients on top prevents sogginess in the lower veggie layers.

Seal and Chill:

Secure the lid tightly on your jar. Refrigerate upright if you are not eating right away to let the flavors meld and the tofu soak up seasoning.

Dress and Toss:

When ready to eat double check the lid is secure then flip the jar upside down twice and shake vigorously for ten seconds. This ensures the creamy spicy dressing coats everything evenly.

Serve Your Salad:

Enjoy straight from the jar for dining on the go. For fuller mixing or serving at home tip the contents into a bowl then toss together. This salad pairs beautifully with steamed rice chilled noodles or stuffed in lettuce wraps.

I love the depth that chili-crisp oil brings to this salad. It reminds me of meals at my favorite local noodle shop and my kids always try to sneak extra chili flakes on their bowls for even more heat.

Storage Tips

Keep salad jars tightly closed in the refrigerator for up to twenty-four hours. For the freshest texture always layer sauces and wet toppings at the top. If prepping multiple jars use extra avocado slices right before serving to prevent browning.

Ingredient Substitutions

You can swap out tofu for cooked chicken shrimp or even roasted chickpeas for different protein options. Instead of vegan cream cheese try plain Greek yogurt for a tangy twist. Shredded cabbage spinach or sweet peppers also work nicely in place of some of the vegetables listed.

Serving Suggestions

Serve with steamed rice for a heartier bowl meal. Chilled soba or rice noodles provide extra chew and soak up the dressing well. Spoon into crisp lettuce leaves for a hand-held wrap version of the salad.

Cultural and Seasonal Context

Asian-style cucumber salads provide cooling relief during warm seasons and have roots in both Japanese and Korean cuisine. I often make this bowl during summertime when cucumbers and spring onions are at their peak. Adding nori brings a satisfying sushi-inspired note and turns the salad into a fun fusion meal.

Seasonal Adaptations

In spring swap carrots for thin asparagus spears blanched for a few seconds. Wintertime versions taste great with thinly sliced kale or cabbage. Top your bowl with toasted pumpkin seeds or peanuts for a fall flavor twist.

This salad is a make-ahead lunch favorite you'll keep coming back to. Shake up the jar and savor the bright flavors and great texture!

Common Recipe Questions

→ How do I keep vegetables crisp in this salad bowl?

Layer fresh vegetables at the bottom and add dressing ingredients on top to prevent sogginess. Shake only when ready to eat.

→ Can I substitute the tofu with another protein?

Yes, baked tofu provides crunch and plant proteins, but cooked chicken, shrimp, or tempeh work equally well for variety.

→ What’s the best way to add flavor depth?

Use a mix of chili-crisp oil, Sriracha, sesame seeds, and nori flakes for bold, layered flavors. Adjust spice to your taste.

→ How should I serve this cucumber salad bowl?

Enjoy it chilled, straight from the jar or bowl, or serve over steamed rice, noodles, or in lettuce wraps for a heartier meal.

→ Can I prepare this bowl in advance?

Absolutely. Layer ingredients in a jar, keep dressing on top, and refrigerate. Shake right before eating for maximum freshness.

→ Are the nori flakes essential?

Nori flakes lend a subtle sushi flavor, but they can be omitted if unavailable, leaving the bowl fresh and flavorful.