Go Back
–+ servings
Asian Cucumber Salad Bowl

Asian Cucumber Salad Bowl – Refreshingly Creamy and Vegan

A refreshing and creamy Asian Cucumber Salad Bowl, perfect for light lunches or delightful side dishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Uncategorized
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers thinly sliced
  • 1 Onion diced; green onions for milder flavor
  • 1 block Tofu diced; or swap with grilled chicken
  • 1 cup Edamame cooked
  • 1 medium Carrot shredded; or substitute with bell peppers
  • 1 Spring Onion optional
For the Dressing
  • ½ cup Vegan Cream Cheese
  • ¼ cup Vegan Mayo
  • 2 tablespoons Sriracha adjust to taste
  • 1 tablespoon Chili Oil optional
  • 1 tablespoon Soy Sauce or tamari for gluten-free
For Garnish
  • to taste Sesame Seeds toasted for flavor depth
  • to taste Nori Flakes optional

Equipment

  • mixing bowl
  • large bowl or jar
  • cutting board
  • Knife

Method
 

Instructions
  1. Wash and thinly slice cucumbers, dice onion, shred carrot, and cube tofu. Cook edamame if fresh.
  2. Layer cucumbers, onion, tofu, edamame, and carrot in a bowl or jar.
  3. Combine vegan cream cheese, mayo, Sriracha, chili oil, and soy sauce in a mixing bowl and whisk until smooth.
  4. Drizzle dressing over layered vegetables and toss gently to coat.
  5. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
  6. Shake to mix before serving; enjoy straight from the jar or on a plate!

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Best enjoyed fresh. Avoid freezing as cucumbers lose crunch when thawed. Store in the fridge for up to 2 days.

Tried this recipe?

Let us know how it was!