Creamy Asian Cucumber Bowl

This creamy Asian cucumber salad bowl is a refreshing dish that brings together bright, crunchy vegetables with a luscious, spicy dressing. It works well as a light lunch, a side for dinner, or even a crowd-pleasing potluck contribution. The combination of tofu and edamame adds protein, making it satisfying while still feeling fresh and vibrant.

I first made this salad when I needed something light but tasty after a heavy weekend of cooking. Now it’s a staple in my warmer months, and I love how the dressing mellows when it has time to soak into the tofu and veggies.

Gather Your Ingredients

• Cucumber: thinly sliced to provide crispness and cooling freshness
• Small onion: thinly sliced for mild pungency and crunch
• Crispy baked tofu: adds texture and plant-based protein—choose firm tofu and press it well before baking for best results
• Edamame: shelled and thawed to add a nutty flavor and boost protein
• Carrot: julienned for color and subtle sweetness
• Spring onion: sliced to brighten the salad with a hint of sharpness
• Avocado: cubed for creaminess and healthy fat
• Vegan cream cheese and vegan mayo: combined create the creamy base of the dressing
• Sriracha: gives the salad its spicy kick
• Chili-crisp oil: adds an extra layer of chili flavor and crunch
• Soy sauce: delivers umami and saltiness balancing the dressing
• Sesame seeds: for nutty flavor and visual appeal
• Optional crushed nori flakes: bring a subtle sushi-like taste—choose toasted nori flakes for best aroma

How to Make It

Slicing the Vegetables:

Carefully thinly slice the cucumber and onion. Thin slices ensure the salad has a delicate texture and the dressing coats everything evenly. Julienne the carrot into matchstick-thin pieces and slice the spring onion thinly for a mild onion flavor spread throughout. Cube the avocado into roughly 1 centimeter pieces so it blends well without overpowering the salad.

Preparing the Tofu:

Start with crispy baked tofu for texture contrast. Use firm tofu, press it for at least 20 minutes to remove excess water, then bake it until golden on the outside. Cut it into bite-sized pieces so it distributes nicely in the salad.

Mixing the Dressing:

In a small bowl combine the vegan cream cheese, vegan mayo, sriracha, chili-crisp oil, and soy sauce. Whisk together until smooth, making sure the cream cheese is well softened so the dressing is creamy and evenly spicy.

Assembling the Salad:

In a large bowl, add the cucumber, onion, tofu, edamame, carrot, spring onion, and avocado cubes. Pour the creamy dressing over the top and toss gently but thoroughly so every bite is coated without mashing the avocado.

Adding the Final Touches:

Sprinkle the sesame seeds and optional crushed nori flakes over the salad for a final burst of flavor and texture.

Resting for Flavor:

Screw the lid on a jar tightly to prevent leaks. Refrigerate the jar upright if you aren’t eating immediately. This resting time allows the tofu to soak up the dressing flavors while toppings like sesame seeds and nori flakes remain dry on top for texture. When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about ten seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.

My favorite part of this salad is definitely the tofu. The crispy edges combined with the creamy dressing make it such a satisfying mouthfeel. I still remember the first time I shared this at a summer picnic and everyone kept coming back for seconds because it was so fresh and flavorful.

Flavor Boosters

Serve this salad chilled alongside steamed rice or noodles for a complete meal. Top with extra sriracha or a squeeze of lime for added brightness. Pair with a light miso soup or edamame dipping appetizer for an Asian-inspired meal.

Serving Suggestions

This salad draws inspiration from Asian flavors, balancing heat, umami, and freshness typical of dishes in that cuisine. It shines in warm weather when cucumbers and avocados are in season and you crave lighter meals with a creamy tang.

Creative Twists

Friends have told me this salad became their go-to quick lunch after work thanks to how easy it is to throw together and how satisfying the flavors are. One reader even shared they added chilled soba noodles to the mix for a fun twist.

This salad combines fresh ingredients and bold flavors into an easy-to-make dish that’s perfect for warm days and meal prep.

Common Questions About This Recipe

→ Can I use different proteins in this salad bowl?

Yes, you can substitute baked tofu with other proteins such as grilled chicken, tempeh, or chickpeas depending on your preference.

→ How should the salad be stored before serving?

Seal the jar or container tightly and refrigerate upright. This helps the tofu absorb flavors while keeping toppings crispy.

→ What gives the salad its spicy flavor?

The heat comes from Sriracha and chili-crisp oil, providing a balanced spicy kick that complements the creamy dressing.

→ Can I prepare this salad in advance?

Yes, it’s best prepared in advance to allow flavors to meld, but shake well before serving to redistribute the dressing evenly.

→ Are there any optional ingredients for extra flavor?

Crushed nori flakes can be added for a subtle sushi-like flavor and additional texture, enhancing the overall taste.