Creamy Asian Cucumber Salad Bowl (Print-Friendly Format)
Layers of cucumber, tofu, and fresh veggies in a creamy, zesty dressing for a crisp plant-based meal.
# Ingredients You’ll Need:
→ Vegetables & Protein
01 -
1 whole cucumber, thinly sliced
02 -
1 small onion, thinly sliced
03 -
150 g crispy baked tofu, or protein of choice
04 -
1/3 cup (about 50 g) edamame, shelled and thawed
05 -
1 small carrot, julienned
06 -
1 spring onion, sliced
07 -
1/2 avocado, cut into 1 cm cubes
→ Dressing & Toppings
08 -
1 tablespoon vegan cream cheese
09 -
1 tablespoon vegan mayonnaise
10 -
1 tablespoon Sriracha
11 -
1 teaspoon chili crisp oil
12 -
1 tablespoon soy sauce
13 -
1 tablespoon sesame seeds
14 -
1–2 teaspoons crushed nori flakes (optional)
# How to Make It:
01 -
Place the thinly sliced cucumber at the bottom of a large jar and press down gently to form a compact base. Add onion, baked tofu, edamame, julienned carrot, spring onion, and avocado in distinct layers to preserve freshness and texture.
02 -
Top the layered vegetables and tofu with vegan cream cheese, vegan mayonnaise, Sriracha, chili crisp oil, soy sauce, and sesame seeds. Sprinkle optional nori flakes last to maintain their texture.
03 -
Secure the jar with a tight-fitting lid to prevent leaks. Store upright in the refrigerator if not serving immediately to allow the tofu to absorb seasonings while keeping seeds and nori flakes dry.
04 -
When ready to eat, ensure the lid is secured, then turn the jar upside down and shake vigorously for about 10 seconds to evenly coat the salad with the dressing. Serve directly from the jar or transfer to a bowl for easier tossing and enjoyment. Accompany with steamed rice, chilled noodles, or lettuce wraps if desired.
# Extra Tips:
01 -
For optimal crispness, position sauces and dressings near the top when layering. Use baked tofu for a satisfying crunch or substitute with cooked chicken or shrimp for variety. Crushed nori flakes impart a gentle sushi-inspired flavor. The salad may be assembled a day ahead and refrigerated. Adjust spiciness by modifying Sriracha or chili oil quantities.