Description
Indulge in the vibrant flavors of the Creamy Asian Cucumber Salad Bowl, a refreshing dish that’s perfect for any occasion. This salad combines crisp cucumbers, colorful vegetables, and savory baked tofu, all enveloped in a rich creamy dressing that tantalizes your taste buds. Ideal for quick lunches or light dinners, this recipe is not only easy to prepare but also make-ahead friendly, making it an excellent choice for meal prep or gatherings. With its crunchy textures and customizable ingredients, this versatile salad will delight everyone at your table.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (or other protein)
- 1/3 cup shelled edamame
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, diced
- 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
- 1–2 tsp crushed nori flakes (optional)
Instructions
- Begin by layering the thinly sliced cucumber at the bottom of a jar or mixing bowl.
- Add the onion, followed by crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order.
- For best results in storage, keep saucy ingredients on top to maintain freshness.
- Seal the jar tightly and refrigerate until ready to serve.
- When serving, shake well to mix the creamy dressing before enjoying directly from the jar or in a bowl.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg