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–+ servings
Asian Cucumber Salad Bowl

Zesty Asian Cucumber Salad Bowl for a Fresh Vegan Treat

Discover the refreshing Asian Cucumber Salad Bowl, a delightful vegan treat featuring crisp cucumbers and a creamy dressing that's quick and easy to prepare.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups Cucumber Fresh, firm, sliced
  • 1 cup Tofu Firm or extra-firm, cubed
  • 1 cup Edamame Shelled
  • 1 cup Carrot Shredded
  • 2 scallions Spring Onion Chopped
For the Creamy Dressing
  • 1/2 cup Vegan Cream Cheese
  • 1/2 cup Vegan Mayo
  • 1 tbsp Sriracha Adjust to taste
  • 1 tbsp Chili Oil Omit if desired
  • 2 tbsp Soy Sauce Coconut aminos for gluten-free option
For Garnish
  • 2 tbsp Sesame Seeds
  • 1 tbsp Nori Flakes Optional

Equipment

  • mixing bowl
  • whisk
  • Jar or Bowl for Serving

Method
 

Preparation Steps
  1. Slice the cucumber into thin rounds or half-moons and layer them tightly in a large jar or bowl.
  2. Layer spring onions, shredded carrots, and cubed tofu on top of the cucumber, then sprinkle shelled edamame over the tofu.
  3. In a mixing bowl, combine vegan cream cheese, vegan mayo, Sriracha, chili oil, and soy sauce, then blend until smooth.
  4. Spoon the creamy dressing over the layered vegetables, aiming to keep it near the top.
  5. Garnish with sesame seeds and nori flakes, then seal and refrigerate for at least one hour before serving.
  6. Shake gently before serving to remix the dressing and enjoy your refreshing salad!

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients and consume within 1-2 days. Adjust the spice level of the dressing to personal preference.

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