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Creamy Asian Cucumber Salad Bowl

A vibrant and satisfying bowl combining thinly sliced cucumber, crispy baked tofu, creamy avocado, and a spicy dressing, perfect for quick weekday meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Quick Meal, Salad
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 whole cucumber, thinly sliced Refreshing backbone of the salad
  • 1 small onion, thinly sliced Adds bite and sweetness
  • 150 g crispy baked tofu or other protein of choice Provides chewy texture and plant protein
  • 1/3 cup edamame, shelled and thawed Adds chew, color, and protein
  • 1 small carrot, julienned Contributes crunch and earthiness
  • 1 small spring onion, sliced Adds freshness
  • 1/2 avocado, cut into 1 cm cubes Contributes richness and creaminess
Dressing Ingredients
  • 1 tbsp vegan cream cheese Creamy element
  • 1 tbsp vegan mayo Adds richness
  • 1 tbsp Sriracha For heat
  • 1 tsp chili-crisp oil For added spice
  • 1 tbsp soy sauce Adds umami
  • 1 tbsp sesame seeds Toasty finish
  • 1-2 tsp crushed nori flakes (optional) For a subtle sushi flavor

Method
 

Preparation and Layering
  1. Layer thinly sliced cucumber at the bottom of the jar and press lightly for a stable base.
  2. Add the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order.
  3. For meal prep, place saucy ingredients towards the top to keep them crisp.
  4. Seal the jar tightly and refrigerate vertically if not consuming immediately.
  5. Allow resting time for flavors to meld while keeping toppings dry.
Serving
  1. When ready to eat, flip the jar upside-down twice and shake vigorously for 10 seconds.
  2. Serve straight from the jar or transfer to a bowl for mixing.
  3. This salad can be enjoyed over steamed rice, chilled noodles, or lettuce wraps.

Notes

Meal-prep friendly and customizable. For variations, increase protein or tweak seasoning without altering the main ingredients.