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Creamy Asian Cucumber Salad Bowl Recipe

Creamy Asian Cucumber Salad Bowl Recipe

This salad bowl combines fresh vegetables and protein with a creamy dressing for a satisfying meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Lunch, Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Protein
  • 1 whole cucumber thinly sliced
  • 1 small onion thinly sliced
  • 150 g crispy baked tofu or other protein of choice
  • ⅓ cup edamame shelled and thawed
  • 1 small carrot julienned
  • 1 spring onion sliced
  • ½ avocado avocado cut into 1 cm cubes
Dressing & Toppings
  • 1 tablespoon vegan cream cheese
  • 1 tablespoon vegan mayo
  • 1 tablespoon Sriracha
  • 1 teaspoon chili-crisp oil
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1-2 teaspoon crushed nori flakes optional for a subtle sushi flavor

Equipment

  • Cutting Board
  • Knife

Method
 

  1. In a large bowl, combine the sliced cucumber, onion, crispy baked tofu, edamame, carrot, spring onion, and avocado.
  2. In a small bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and sesame seeds until smooth. Adjust seasoning as needed.
  3. Pour the dressing over the salad mixture and toss gently to combine.
  4. If using, sprinkle crushed nori flakes on top before serving.

Notes

This salad is customizable. Feel free to add other vegetables or proteins as desired.