Creamy Asian Cucumber Salad Bowl

This vibrant cucumber salad bowl has transformed my weekly meal prep routine from chaotic to completely manageable. I started making these jar salads when I needed grab and go lunches that actually tasted fresh, and now I find myself preparing five or six at once every Sunday evening. The creamy spicy dressing clings to every crisp vegetable, and the layering technique keeps everything perfectly textured until you're ready to eat.

I originally created this recipe during a particularly busy work week when I was tired of soggy salads and bland lunches. My teenage daughter tried one from the fridge and started requesting her own jar every morning before school. Now it's become our Sunday ritual to prep these together while catching up on the week ahead.

Gather Your Ingredients

• Whole cucumber thinly sliced: Choose firm cucumbers without soft spots as they provide the essential crunch base and stay crisp longest when stored properly
• Small onion thinly sliced: Red onion works beautifully here for color and mild bite but white or yellow onions are fine if that's what you have
• Crispy baked tofu approximately 150 grams: Look for extra firm tofu and press it well before baking until golden for the best texture or swap for grilled chicken or edamame
• Edamame shelled and thawed: Adds plant protein and a pop of green color plus they hold up incredibly well in the fridge without getting mushy
• Small carrot julienned: Pick bright orange carrots that snap when you bend them as this indicates freshness and maximum crunch
• Spring onion sliced: The mild onion flavor and fresh green color brighten the whole bowl without overpowering the other ingredients
• Half an avocado cut into one centimeter cubes: Choose avocados that yield slightly to pressure but aren't mushy and cut just before assembling to prevent browning
• One tablespoon vegan cream cheese: This creates the creamy base of the dressing and can be replaced with regular cream cheese if you're not dairy free
• One tablespoon vegan mayo: Adds richness and helps the dressing coat every ingredient evenly when you shake the jar
• One tablespoon Sriracha: Provides the signature spicy kick but you can adjust the amount based on your heat preference
• One teaspoon chili crisp oil: This trendy condiment adds crunch and complex heat with its fried garlic and chili flakes suspended in oil
• One tablespoon soy sauce: Use low sodium if you're watching salt intake as it provides umami depth and saltiness to balance the creamy elements
• One tablespoon sesame seeds: Toasting these for two minutes in a dry pan amplifies their nutty flavor dramatically
• Optional crushed nori flakes: These deliver that subtle sushi restaurant vibe and add beneficial minerals plus a hint of ocean flavor

How to Make It

Create Your Cucumber Foundation:

Take your thinly sliced cucumber rounds and arrange them at the very bottom of a wide mouth mason jar or similar container with a tight fitting lid. Press down gently but firmly with the back of a spoon or your clean fingers to compress the cucumber layer slightly. This creates a stable base that won't shift around when you add other ingredients and helps release a bit of cucumber juice that mingles beautifully with the dressing later. Make sure your cucumber slices are uniformly thin, about two millimeters thick, so they layer neatly without leaving big gaps.

Build Your Vegetable and Protein Layers:

Add the thinly sliced onion directly on top of the cucumber layer, spreading it evenly across the surface. Next, arrange your crispy baked tofu pieces in a single layer if possible, followed by the thawed edamame scattered evenly. Add the julienned carrot in a light pile, then sprinkle the sliced spring onion over everything. Finally, place your avocado cubes gently on top, taking care not to press down and squish them. This specific order matters because the sturdiest vegetables go on the bottom where they'll have contact with any liquid, while the more delicate ingredients like avocado stay protected at the top.

Mix and Add Your Creamy Dressing:

In a small bowl, combine the vegan cream cheese, vegan mayo, Sriracha, chili crisp oil, and soy sauce. Whisk these ingredients together vigorously with a fork until completely smooth and uniform in color with no streaks of white cream cheese remaining. The mixture should be thick but pourable, similar to ranch dressing consistency. Carefully spoon this creamy dressing over the top layer of avocado and vegetables, letting it pool on the surface. Sprinkle the sesame seeds and optional nori flakes directly on top of the wet dressing where they'll stick and stay dry until you shake everything together.

Seal and Store Properly:

Screw the lid onto your jar as tightly as possible, checking that the seal is complete by gently tilting the jar to ensure nothing leaks from the sides. Store the jar upright in your refrigerator, never on its side, to keep the dressing separated from the bottom layers until you're ready to eat. The salad will stay optimally fresh and crisp for up to four days when stored this way. If you're making multiple jars for the week, label them with masking tape and the date so you eat the oldest ones first.

Shake and Serve When Ready:

When hunger strikes, remove your jar from the refrigerator and double check that the lid is secured tightly. Hold the jar firmly with both hands and flip it completely upside down, then right side up again. Now shake the jar vigorously in an up and down motion for about ten full seconds, occasionally rotating your wrist to encourage the dressing to coat everything evenly. You'll see the creamy sauce coating the vegetables through the glass as you shake. You can eat directly from the jar with a fork if you're on the go, or dump the entire contents into a wide bowl where you can toss everything one more time with a fork for even distribution and easier eating.

My absolute favorite ingredient in this entire bowl is the chili crisp oil because it adds so much complexity with minimal effort. I discovered it at an Asian market three years ago and now keep two jars in my pantry at all times because my family goes through it so quickly. My son actually requests it on everything from eggs to pizza now. The combination of crunchy fried garlic and chili flakes suspended in that aromatic oil creates little pockets of intense flavor throughout the salad that make every bite slightly different and exciting.

Flavor Boosters

The genius of this salad lies in how well it holds up over several days without any sogginess or wilting. The key is keeping wet and dry ingredients separated until the moment you eat. For the avocado specifically, you can toss the cubes in a tiny bit of lime or lemon juice before adding them to prevent browning, adding a pleasant citrus note that complements the Asian flavors. Adding extras like miso paste to the dressing or using crushed peanuts for more crunch adds depth and keeps each batch exciting.

Serving Suggestions

Enjoy straight from the jar for ultimate convenience or turn it out into a deep bowl to toss thoroughly and savor every layer. It travels perfectly for office lunches, picnics, or even trail breaks on hikes, and pairs wonderfully with extra baked tofu or your favorite protein for heartier meals.

Creative Twists

Swap the tofu for grilled chicken, shrimp, hard boiled eggs, or even crispy chickpeas for endless protein variety. Change up veggies seasonally, using roasted sweet potato in fall, blanched asparagus in spring, or halved cherry tomatoes in summer. Toss cooked soba noodles or rice noodles into the bottom of your jar for a filling noodle salad twist, and try adding a drop of toasted sesame oil or grated ginger for another layer of flavor.

Mason jar salads have truly revolutionized meal prep for so many home cooks in my circle. With a little planning ahead, you’ll always have a crisp, crave-worthy lunch ready in the fridge—no more bland or soggy salads ever again.

Common Questions About This Recipe

→ How do I keep the salad fresh if preparing ahead?

Layering the vegetables with sauce ingredients on top helps maintain crispness. Store with a tight lid and refrigerate until ready to serve.

→ What other proteins can I use instead of tofu?

You can substitute tofu with tempeh, chickpeas, grilled chicken, or shrimp, depending on your preference and dietary needs.

→ Can I make the salad less spicy?

Yes, simply reduce or omit the sriracha and chili-crisp oil. Add more mayo or cream cheese for extra creaminess and mild flavor.

→ What are some serving suggestions?

Try serving the salad over steamed rice, chilled noodles, or tucked into lettuce wraps for extra crunch and a heartier meal.

→ Is this dish suitable for vegans?

Yes, when using vegan cream cheese and mayo, as suggested, the salad is fully plant-based and suitable for vegans.

→ How should I slice the vegetables?

For best results, thinly slice the cucumber and onion, julienne the carrot, and cube the avocado to ensure an even mix of texture in each bite.