Creamy Asian Cucumber Salad Bowl
A vibrant, creamy Asian cucumber salad bowl loaded with fresh veggies, crispy baked tofu, edamame, and avocado. Tossed in a bold, spicy vegan cream sauce and finished with sesame seeds and nori flakes for sushi vibes.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Mandoline slicer (optional)
Ingredients
- 1 whole cucumber (thinly sliced)
- 1 small onion (thinly sliced)
- 1 large handful of Crispy baked tofu (≈ 150 g) or other protein of choice
- 1/3 cup Edamame (shelled, thawed)
- 1 small carrot (julienned)
- 1 spring onion (sliced)
- 1/2 avocado (cut into 1 cm cubes)
- 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
- OPTIONAL sushi boost – 1–2 tsp crushed nori flakes, sprinkled on top for a subtle “sushi” flavour
Instructions
- Load the jar- Cucumber goes in first; press lightly to form a firm base.- Continue layering in order. For make-ahead lunches, keeping the saucy items (steps 8–12) near the top keeps veggies crisp.
- Seal & store- Screw the lid on tightly.- Refrigerate upright (or dig in immediately). The tofu absorbs flavour while sesame seeds—and nori, if added—stay dry on top.
- Shake to dress- When ready to eat, ensure the lid is secure.- Flip the jar upside-down twice, then shake vigorously for ~10 seconds to distribute the sauces.
- Serve- Eat straight from the jar, or tip into a bowl for easier tossing.- Also delicious over rice, chilled noodles, or tucked into lettuce wraps for extra crunch.
Nutrition
Calories: 833kcalCarbohydrates: 42gProtein: 48gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 15gMonounsaturated Fat: 19gSodium: 1550mgPotassium: 1101mgFiber: 17gSugar: 10gVitamin A: 8643IUVitamin C: 30mgCalcium: 681mgIron: 9mg