Creamy Asian Cucumber Salad Bowl
Elevate your meal experience with this Creamy Asian Cucumber Salad Bowl, a vibrant dish that’s bursting with freshness and flavor. Perfect for a quick lunch or a light dinner, this salad features a crisp cucumber base complemented by crunchy vegetables and crispy baked tofu. The crowning glory is the creamy sriracha dressing that adds just the right amount of spice to tantalize your taste buds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 2
- Category: Salad
- Method: No cook
- Cuisine: Asian
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu
- 1/3 cup shelled edamame
- 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
- 1 tbsp sesame seeds
Instructions
- Layer the cucumber at the bottom of a jar.
- Add onion, tofu, edamame, carrot, spring onion, and avocado in that order.
- Seal the jar tightly and refrigerate if not eating immediately; this allows flavors to meld.
- When ready to eat, shake the jar upside down vigorously for about 10 seconds to mix the dressing evenly.
- Serve directly from the jar or over rice/noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg