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–+ servings
Creamy Asian Cucumber Salad Bowl Recipe

Creamy Asian Cucumber Salad Bowl Recipe for Quick Vegan Delight

Enjoy a refreshing Creamy Asian Cucumber Salad Bowl, perfect for quick vegan meals packed with flavors and textures.
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Prep Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Firm and crisp
  • 1 small Red Onion Can substitute with green onion
  • 1 cup Tofu Grilled chicken or tempeh for non-vegan option
  • 1 cup Edamame Substitute with chickpeas if unavailable
  • 1 medium Carrot Shredded or julienned
  • 2 tablespoons Spring Onion Optional but recommended
For the Creamy Dressing
  • 1 cup Vegan Cream Cheese Can use regular cream cheese for non-vegan
  • 1/4 cup Vegan Mayo Replaced with regular mayo if desired
  • 1 tablespoon Sriracha Adjust to taste
  • 1 tablespoon Chili Crisp Oil Use sesame oil for milder flavor
  • 2 tablespoons Soy Sauce Tamari can be used as gluten-free
For the Topping
  • 2 tablespoons Sesame Seeds Toasted for extra flavor
  • Nori Flakes Optional for umami flavor

Equipment

  • bowl
  • Whisk
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Prep Cucumber: Wash and thinly slice cucumber into rounds or half-moons. Arrange at the bottom of your serving jar or bowl.
  2. Layer Ingredients: Layer red onion, tofu, edamame, carrot, and spring onion evenly over the cucumber base.
  3. Make Dressing: Combine vegan cream cheese, vegan mayo, Sriracha, chili crisp oil, and soy sauce in a bowl. Whisk until smooth.
  4. Assemble Salad: Spoon dressing over the layered ingredients, applying generously near the top.
  5. Add Garnishes: Sprinkle toasted sesame seeds and nori flakes over the salad.
  6. Refrigerate: Seal tightly and refrigerate for at least one hour, preferably overnight.
  7. Serve: Shake jar gently to combine or transfer to a serving bowl. Enjoy with steamed rice or soba noodles.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best taste, consume within 1-2 days. Avoid freezing as cucumbers may turn mushy.

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