Go Back
–+ servings
Asian Cucumber Salad Bowl

Refreshing Asian Cucumber Salad Bowl for Quick Vegan Meals

This Asian Cucumber Salad Bowl is a vibrant, no-cook meal packed with refreshing flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Refrigeration Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber thinly sliced
  • 1 block Tofu cubed, firm or extra-firm
  • 1 cup Edamame frozen, shelled
  • 1 medium Carrot julienned or thinly sliced
  • 2 tablespoons Spring Onion green tops only, chopped
For the Dressing
  • 1/2 cup Vegan Cream Cheese can be substituted with cashew cream
  • 1/4 cup Vegan Mayo
  • 1 tablespoon Sriracha adjust to taste
  • 1 tablespoon Chili-crisp oil
  • 2 tablespoons Soy Sauce low-sodium recommended
For the Garnish
  • 2 tablespoons Sesame Seeds toasted optional
  • 1 tablespoon Nori Flakes optional

Equipment

  • Medium-sized mixing bowl
  • large glass jar

Method
 

Preparation Steps
  1. Wash and thinly slice the cucumbers into bite-sized pieces.
  2. Chop the spring onions, julienne the carrots, and cube the tofu.
  3. In a large glass jar, layer the cucumbers first, followed by spring onions, tofu, edamame, and carrots, gently pressing down each layer.
Dressing Preparation
  1. In a medium-sized mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce. Whisk until smooth.
Assembling the Salad
  1. Spoon the creamy dressing over the top of the salad ingredients.
  2. Sprinkle sesame seeds and optional nori flakes on top.
  3. Seal the jar tightly, refrigerate for at least 1 hour or overnight.
  4. Shake well before serving or pour into a bowl.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 20gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 600mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

This salad can be enjoyed fresh for 1-2 days. Avoid freezing for the best texture.

Tried this recipe?

Let us know how it was!