Description
Experience a burst of fresh flavors with this Creamy Asian Cucumber Salad Bowl Recipe. Perfect for any occasion, this vibrant salad features crisp cucumbers, crunchy vegetables, and protein-packed crispy baked tofu, all enveloped in a delightful creamy-sriracha dressing. This dish is quick to prepare in just 10 minutes, making it an ideal choice for busy lunches or light dinners. Enjoy it straight from the jar, over a bed of rice or noodles, or as part of fun lettuce wraps. With its customizable ingredients and healthy profile, this salad is not only delicious but also a fantastic way to incorporate more veggies into your meals.
Ingredients
Scale
- 1 cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (or other protein)
- 1/3 cup edamame, shelled
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cubed
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
Instructions
- Layer the cucumber at the bottom of a jar. Add onion, crispy tofu, edamame, carrot, spring onion, and avocado in order.
- In a bowl or jar separately mix vegan cream cheese, mayo, Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the salad ingredients just before serving.
- To serve: shake the jar to mix thoroughly or transfer to a bowl for easier eating.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg