Get ready to fall head over heels for this Creamy Asian Cucumber Salad Bowl—a quick, vibrant dish that brings together fresh crisp veggies, creamy avocado, bites of crispy baked tofu, and protein-packed edamame. Every forkful is coated in a bold, spicy vegan cream sauce that’ll wake up your tastebuds, then finished with a shower of toasted sesame seeds and a sprinkle of nori flakes for irresistible sushi vibes. It’s as stunning as it is satisfying—perfect for an energizing lunch or a light, flavor-packed dinner. If you’re looking for a salad that sparkles with color and texture, the Creamy Asian Cucumber Salad Bowl is about to become your go-to favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient pulls its weight in bringing out crunchy, creamy, and savory notes. With just a handful of pantry staples and colorful produce, you’ll create big, punchy flavors and that gorgeous rainbow-in-a-bowl look!
- Cucumber: Sliced thin for the ultimate fresh, hydrating crunch (use a mandoline for even, elegant slices).
- Small onion: Adds a vibrant bite—red onion or sweet onion both work wonderfully and provide a subtle zing.
- Crispy baked tofu (≈ 150g): Provides satisfying chew and plant-based protein; swap in your favorite protein if you like.
- Edamame (1/3 cup, shelled, thawed): Offers a green pop of color and an extra boost of protein.
- Carrot (small, julienned): Brings sweetness and a vivid orange contrast—pre-julienned carrots are a great time saver.
- Spring onion: For a fresh, mild allium flavor and a lovely garnish.
- Avocado (½, diced): The creaminess balances the spicy sauce and adds natural richness.
- Vegan cream cheese (1 tbsp): Key for that ultra-luxe, tangy cream sauce.
- Vegan mayo (1 tbsp): Helps emulsify the dressing for a perfectly smooth, clingy texture.
- Sriracha (1 tbsp): Packs in fiery heat and a touch of sweet-savory flavor.
- Chili-crisp oil (1 tsp): Brings smokiness and addictively crunchy heat (don’t skip this for maximum wow factor).
- Soy sauce (1 tbsp): Adds umami depth and brings the whole dressing together (use tamari or coconut aminos if gluten-free).
- Sesame seeds (1 tbsp): For crunch and toasty nutty flavor right at the finish.
- Optional: Nori flakes (1–2 tsp): Sprinkle on top for that subtle “sushi” flavor—crushed roasted seaweed snacks work great too!
How to Make Creamy Asian Cucumber Salad Bowl
Step 1: Prep Your Fresh Veggies
Begin by washing and drying your cucumber, carrot, spring onion, and avocado. Slice the cucumber and onion as thinly as possible (a mandoline gives gorgeous results), julienne the carrot, and dice the avocado into small cubes. These careful slices make every bite beautifully textured—plus, it looks gorgeous when layered up!
Step 2: Layer Your Bowl (or Jar!)
Start by arranging the cucumber slices as your base—they’ll help anchor everything else and keep the bowl upright and crisp. Next, layer in the onion, carrot, and edamame for color and crunch, then tuck in your cubes of crispy baked tofu. Gently scatter the spring onion and avocado over top. If you’re filing a jar for lunch on the go, stacking these drier ingredients first will keep things feeling fresh later.
Step 3: Whip Up the Dreamy Cream Sauce
In a small bowl, combine the vegan cream cheese, vegan mayo, sriracha, chili-crisp oil, and soy sauce. Mix well until silky smooth and uniform—you want a saucy consistency that will coat every layer without overwhelming it. Taste and adjust the heat or salt as desired. This sauce is the heart of your Creamy Asian Cucumber Salad Bowl and what makes it truly addictive!
Step 4: Dress and Combine
If you’re serving now, drizzle the sauce generously over your layered veggies and protein, then give everything a gentle toss to coat every ingredient in that spicy, creamy dressing. For meal prep, keep the sauce near the top of your jar so the veggies underneath stay crisp until you’re ready to mix. Right before eating, a vigorous shake or toss ensures that luscious sauce makes its way to every corner.
Step 5: Finish with Sushi-Inspired Flair
Right before you dig in, finish your Creamy Asian Cucumber Salad Bowl with a generous sprinkle of sesame seeds and, if you’re after an extra-special finish, a teaspoon or two of crushed nori flakes. These last touches take the whole experience into sushi territory with a nutty pop and subtle ocean flavor!
How to Serve Creamy Asian Cucumber Salad Bowl
Garnishes
Elevate your Creamy Asian Cucumber Salad Bowl by showering it with toasted sesame seeds and those sushi-style nori flakes just before serving. If you want to take it further, scatter on some thinly sliced radish, extra spring onion, or even a few drops of chili oil for eye-catching color and layers of flavor.
Side Dishes
This salad is a complete, protein-packed meal, but it also loves a little company! Try pairing it with a side of steamed jasmine rice, cold soba noodles, or even a bowl of miso soup. For a party platter, serve alongside crispy seaweed sheets or fresh lettuce leaves—perfect for scooping up every creamy, crunchy bite.
Creative Ways to Present
Show off the gorgeous colors of your Creamy Asian Cucumber Salad Bowl by assembling in a clear glass or mason jar for a fun, layered lunch. For a crowd, build generous individual bowls or create a make-your-own salad bar with all the components lined up buffet-style. Feeling playful? Try rolling scoops into lettuce wraps, or spooning over chilled vermicelli noodles for a refreshing summer meal.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them into an airtight container and refrigerate right away. The Creamy Asian Cucumber Salad Bowl keeps well for up to 1-2 days, though the cucumber and avocado are freshest in the first 24 hours. Store the creamy dressing separately if possible, adding just before serving to retain maximum crunch and vibrance.
Freezing
Because of the fresh veggies and creamy sauce, freezing isn’t recommended for this salad—the cucumber will lose its snap, and the avocado may turn mushy or brown. For best results, stick to prepping fresh or storing short-term in the fridge.
Reheating
No need for the microwave here! The Creamy Asian Cucumber Salad Bowl is at its best served chilled or at room temperature. If you’ve made it ahead, let it sit out for 10 minutes to take the cold edge off, then toss again for the creamiest texture. The tofu is equally tasty cold or at room temp.
FAQs
Can I make this Creamy Asian Cucumber Salad Bowl ahead for lunch meal prep?
Absolutely! Layer the firmer veggies (cucumber, onion, carrot, edamame, tofu) in a jar with the sauce on top and delicate avocado up high or packed separately. Keep refrigerated and shake or toss just before eating for best texture and big flavor.
What makes the cream sauce in this salad bowl vegan?
The base uses vegan cream cheese and vegan mayo, both widely available at most supermarkets. These swap seamlessly for the dairy variety, so you get the same lush, creamy dressing completely plant-based.
What protein options work instead of crispy baked tofu?
Try chickpeas, shredded tempeh, your favorite plant-based chicken, or even cubes of seared tempeh or air-fried seitan. If you’re not strictly vegan, cooked shrimp or grilled chicken breast would also be delicious in this adaptable bowl.
How spicy is the Creamy Asian Cucumber Salad Bowl?
With one tablespoon each of sriracha and chili-crisp oil, this bowl packs a solid kick! For a milder version, simply reduce the sriracha or use a mild chili oil—taste the sauce as you go and find your happy heat level.
Can I add grains or noodles?
Definitely! This salad bowl is beautifully versatile. Spoon it over steamed rice, quinoa, or chilled soba noodles for a heartier meal, or serve it as a filling for wraps and sushi rolls for maximum lunch variety. The saucy dressing ties every option together perfectly.
Final Thoughts
If you’re craving a dish that’s creamy, spicy, and bursting with fresh flavor, I can’t recommend the Creamy Asian Cucumber Salad Bowl enough. It’s seriously easy, endlessly flexible, and always a showstopper at lunch. Give it a whirl—your tastebuds (and your lunch routine) are about to get a serious upgrade!
Print
Creamy Asian Cucumber Salad Bowl Recipe
- Total Time: 10 minutes
- Yield: 1 serving
- Diet: Vegan
Description
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.
Ingredients
Crispy Baked Tofu:
1 large handful (≈ 150 g)
Sauce:
1 tbsp vegan cream cheese, 1 tbsp vegan mayo, 1 tbsp Sriracha, 1 tsp Chili-crisp oil, 1 tbsp soy sauce
Salad:
1 whole cucumber (thinly sliced), 1 small onion (thinly sliced), 1/3 cup edamame (shelled, thawed), 1 small carrot (julienned), 1 spring onion (sliced), 1/2 avocado (cubed), 1 tbsp sesame seeds, 1-2 tsp crushed nori flakes (optional)
Instructions
- Load the Jar: Layer ingredients in a jar; cucumber at the bottom, then add the rest.
- Seal & Store: Close the jar tightly and refrigerate.
- Shake to Dress: Before eating, flip the jar upside-down twice and shake well.
- Serve: Enjoy straight from the jar or transfer to a bowl. Great with rice or noodles.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 833 kcal
- Sugar: 10g
- Sodium: 1550mg
- Fat: 55g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 17g
- Protein: 48g
