Asian Cucumber Salad Bowl: A Crunchy, Creamy Delight

A refreshing Asian Cucumber Salad Bowl that's crunchy and creamy, perfect for a light meal or quick lunch.

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Prep Time 10

Chilling Time 1

Total Time 1 10

Servings: 4 bowls

Course: Salad

Cuisine: Asian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Cucumbers slice thinly for best texture
0.5 cup Red Onion finely chopped
1 cup Tofu pressed or cubed
1 cup Shelled Edamame fresh or frozen
1 medium Carrot shredded or finely sliced
0.25 cup Spring Onion chopped

For the Dressing

0.25 cup Vegan Cream Cheese regular cream cheese for non-vegan
2 tablespoons Vegan Mayo regular mayonnaise as alternative
1-2 teaspoons Sriracha to taste
1 tablespoon Chili Crisp Oil optional
1 tablespoon Soy Sauce low-sodium if preferred

For Garnish

2 tablespoons Sesame Seeds for garnish
Nori Flakes optional

Equipment

Mixing Bowl
Jar
Whisk

Method

Preparation Steps

Prepare the salad base by washing and slicing cucumbers, chopping onion, and cubing tofu.
Layer cucumber slices, onions, tofu, and edamame in a bowl or jar for visual appeal.
Add shredded carrot and spring onions on top of the salad ingredients.
In a separate bowl, whisk together vegan cream cheese, vegan mayo, Sriracha, soy sauce, and chili crisp oil.
Spoon the dressing over the salad and cover the jar tightly.
Refrigerate for at least one hour to chill and meld flavors.
Shake the jar before serving and enjoy directly from it or pour into a bowl.
Optional: Sprinkle sesame seeds and nori flakes on top before serving.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 30gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 100IUVitamin C: 90mgCalcium: 15mgIron: 10mg

Notes

For optimal freshness, layer ingredients without dressing and add it just before serving to maintain crunch.

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