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Creamy Asian Cucumber Salad Bowl

A refreshing bowl filled with crisp cucumber, warm tofu, and a creamy, spicy dressing, perfect for work lunches or light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Lunch, Main Course, Salad
Cuisine: Asian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 whole cucumber, thinly sliced Press gently to remove excess moisture.
  • 1 small onion, thinly sliced
  • 150 g crispy baked tofu or other protein of choice Bake or pan-fry until golden.
  • 1/3 cup edamame, shelled and thawed
  • 1 small carrot, julienned
  • 1 spring onion sliced
  • 1/2 whole avocado, cut into 1 cm cubes Coat in lime juice to prevent browning.
Dressing
  • 1 tbsp vegan cream cheese
  • 1 tbsp vegan mayo
  • 1 tbsp Sriracha Add more for extra heat.
  • 1 tsp chili-crisp oil Substitute with gochujang for a fermented heat.
  • 1 tbsp soy sauce Use tamari for gluten-free.
  • 1 tbsp sesame seeds
  • 1–2 tsp crushed nori flakes (optional) For a sushi flavor.

Method
 

Preparation
  1. Place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
  2. Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in order.
  3. Screw the lid on the jar tightly and refrigerate upright to prevent leaks.
  4. When ready to eat, ensure the lid is sealed, flip the jar upside-down twice, and shake vigorously for about 10 seconds.
Serving
  1. Serve it chilled straight from the jar, or transfer to a bowl and toss the ingredients.
  2. For a heartier meal, serve over warm steamed rice or cold soba noodles.

Notes

Store jars upright in the refrigerator for up to 2 days for best texture. Combine avocado with dressing just before eating for the freshest taste. Consider adding toppings like peanuts or almonds for added crunch.