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Creamy Asian Cucumber Salad Bowl Recipe

Creamy Asian Cucumber Salad Bowl Recipe for Fresh Flavor Lovers

Discover a refreshing Creamy Asian Cucumber Salad Bowl Recipe, perfect for light meals and side dishes.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber thinly sliced
  • 1 cup Onion red or green, sliced
  • 1 cup Tofu crispy baked, cubed
  • 1 cup Edamame fresh or frozen
  • 1 cup Carrot shredded or julienned
  • 1 cup Spring Onion sliced
  • 1 4 oz Vegan Cream Cheese
  • 1 4 oz Vegan Mayo
  • 1 tbsp Sriracha adjust to taste
  • 1 tbsp Chili-crisp Oil optional
  • 2 tbsp Soy Sauce or tamari
  • 1 tbsp Sesame Seeds toasted
  • 1 tbsp Nori Flakes optional
For the Dressing
  • 1 4 oz Vegan Mayo
  • 1 tbsp Sriracha
  • 1 2 tbsp Soy Sauce or tamari

Equipment

  • Mixing Bowl
  • Knife
  • large jar or bowl

Method
 

Step-by-Step Instructions
  1. Wash cucumber, slice thinly, and layer in a large jar or bowl.
  2. Add onion slices, baked tofu, edamame, shredded carrot, and spring onion in layers.
  3. Combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce in a bowl. Whisk until creamy.
  4. Spoon the creamy dressing over the layered veggies.
  5. Sprinkle sesame seeds and optional nori flakes on top.
  6. Seal and refrigerate for at least one hour or overnight.
  7. Serve by shaking gently and enjoying straight from the jar or a bowl.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Slice vegetables uniformly for best texture. Prepare ahead for flavors to meld. Store in the refrigerator for 1-2 days, but do not freeze.

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