Creamy Asian Cucumber Salad Bowl Recipe You’ll Want to Make Today

This Creamy Asian Cucumber Salad Bowl Recipe is a refreshing no-cook dish that's healthy, vegan, and perfect for summer.

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Prep Time 15

Cook Time 25

Refrigeration Time 1

Total Time 1 40

Servings: 4 bowls

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumbers Thinly sliced
1 cup Onion Red or green, thinly sliced
1 cup Tofu Baked or pan-fried
1 cup Edamame Frozen, thawed
1 medium Carrot Shredded or julienned
2 tablespoons Spring Onion Shredded

For the Creamy Dressing

1 cup Vegan Cream Cheese
1/4 cup Vegan Mayo
1 tablespoon Sriracha Adjust to taste
1 teaspoon Chili-crisp oil Use sparingly
1 tablespoon Soy Sauce Low-sodium preferred

For Garnishing

1 tablespoon Sesame Seeds Toasted for flavor
Nori Flakes Optional

Equipment

Mixing Bowl
Non-Stick Skillet
Large jar

Method

Steps

Prepare ingredients by slicing cucumbers and onion, shredding carrot and spring onion, and preparing tofu.
Layer ingredients in a jar starting with cucumbers, onion, tofu, edamame, carrot, and spring onion.
Make the dressing by combining vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce in a bowl.
Assemble by spooning the dressing over the layered vegetables without mixing.
Refrigerate the jar for at least one hour.
Serve by shaking the jar gently to combine flavors or transfer to a bowl.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are fresh for the best texture and taste. Whip up this salad ahead of time for maximum flavor blending.

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