Creamy Asian Cucumber Salad Bowl for a Refreshing Meal Boost

Enjoy a quick and vibrant Creamy Asian Cucumber Salad Bowl, a no-cook vegan dish packed with flavor and freshness.

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Prep Time 15

Refrigeration Time 1

Total Time 1 15

Servings: 4 bowls

Course: Salad

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups cucumber firm and fresh, sliced
1 cup tofu baked or extra-firm, sliced
1 cup edamame frozen, thawed
1 medium carrot shredded or julienned
2 stalks spring onion thinly sliced

For the Dressing

1 cup vegan cream cheese coconut-based recommended
1/4 cup vegan mayo
2 tablespoons Sriracha adjust to taste
1 tablespoon chili crisp oil
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon sesame seeds optional

Equipment

Mixing bowl
jar
Whisk

Method

Preparation Steps

Wash and thinly slice cucumbers into rounds or half-moons.
Layer sliced cucumbers in a large jar and press down lightly.
Add spring onions, tofu, and edamame in layers.
Sprinkle shredded carrots evenly across the layers.
In a mixing bowl, combine vegan cream cheese, mayo, Sriracha, chili crisp oil, and soy sauce. Whisk until smooth.
Spoon the dressing over the veggies in the jar.
Top with sesame seeds and nori flakes if desired.
Seal the jar and refrigerate for at least 1 hour.
Shake the jar gently before serving; dish can be served directly or over rice or noodles.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Customize the salad with seasonal vegetables or proteins of your choice. Best enjoyed fresh and within 1-2 days for optimal flavor.

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