Creamy Asian Cucumber Salad Bowl (Recipe for Printing)
Cool off in summer with a refreshing Asian cucumber salad bowl. Vegan mayo, tofu, and avocado unite for a creamy, savory crunch. Save & click.
# What You Need:
→ Vegetables
01 -
1 whole cucumber, thinly sliced
02 -
1 small yellow onion, thinly sliced
03 -
1 small carrot, julienned
04 -
1 spring onion, sliced
05 -
1/2 avocado, diced
→ Protein
06 -
5 ounces crispy baked tofu or protein of choice
07 -
1/3 cup shelled and thawed edamame
→ Dressings & Sauces
08 -
1 tablespoon vegan cream cheese
09 -
1 tablespoon vegan mayonnaise
10 -
1 tablespoon Sriracha sauce
11 -
1 teaspoon chili-crisp oil
12 -
1 tablespoon soy sauce
→ Toppings
13 -
1 tablespoon sesame seeds
14 -
1 to 2 teaspoons crushed nori flakes (optional)
# How to Make It:
01 -
Arrange the sliced cucumber at the base of a large jar or container, pressing gently to form a compact layer.
02 -
Add sliced onion, crispy tofu or preferred protein, edamame, julienned carrot, spring onion, and diced avocado above the cucumber. Sequence ingredients to maximize freshness and maintain distinct textures.
03 -
Layer vegan cream cheese, vegan mayonnaise, Sriracha, chili-crisp oil, and soy sauce over the vegetables and protein. Sprinkle sesame seeds and optional nori flakes at the very top.
04 -
Secure the container tightly and refrigerate upright if preparing in advance. Allow resting so flavors meld while garnishes remain crisp.
05 -
Before eating, confirm the container is tightly closed. Flip upside-down twice, then shake vigorously for at least 10 seconds to disperse the dairy-free creamy dressing evenly through all layers.
06 -
Enjoy the salad directly from the container or transfer to a bowl for easier mixing and serving. Optionally pair with steamed rice, cold noodles, or spoon into lettuce leaves for added texture.
# Extra Tips:
01 -
Keep dressing ingredients towards the top if preparing ahead to preserve crunch and avoid sogginess.