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Creamy Asian Cucumber Salad Bowl

Creamy Asian Cucumber Salad Bowl: Refreshing & Easy Meal!

Creamy Asian Cucumber Salad Bowl is a refreshing and vibrant dish that celebrates cucumbers, crunchy tofu, and a creamy dressing.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Cucumber sliced thinly
  • 1 medium Red Onion finely sliced
  • 1 cup Baked Tofu cubed
  • 1 cup Edamame thawed if frozen
  • 1 medium Carrot julienned
  • 2 stalks Spring Onion chopped
For the Creamy Dressing
  • 4 oz Vegan Cream Cheese or regular cream cheese
  • 2 tbsp Vegan Mayo or regular mayo
  • 1 tbsp Sriracha adjust to taste
  • 1 tbsp Chili Crisp Oil to drizzle
  • 2 tbsp Soy Sauce or tamari for gluten-free
For the Topping
  • 2 tbsp Sesame Seeds toasted optional
  • Nori Flakes optional

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • whisk
  • jar or bowl for serving

Method
 

Preparation Steps
  1. Wash and dry cucumbers, then slice them thinly—about 1/8-inch thick.
  2. Finely slice red onion and scatter over the cucumber layer.
  3. Cube the baked tofu and add it on top of the onion layer.
  4. Introduce the edamame and spoon over the tofu layers.
  5. Julienne the carrots and add them for color.
  6. Chop spring onions and sprinkle them over the carrots.
  7. In a separate bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili crisp oil, and soy sauce; whisk until smooth.
  8. Spoon creamy dressing over prepared layers, sprinkle sesame seeds and nori flakes on top.
  9. Refrigerate for at least one hour before serving.
  10. Gently shake and serve directly from jar or in a bowl.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 1800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use firm, fresh cucumbers for the best texture. Refrigerate the salad for at least an hour to enhance flavors.

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