Creamy Asian Cucumber Salad Bowl Recipe

There’s a bright, cooling scent the moment you slice into a cucumber: clean, green, and lightly sweet. Combine that with the toasted, nutty whisper of sesame and the gentle heat of chili oil, and you’ve got a bowl that sings of contrasts — crisp versus creamy, cool versus warm, simple versus deeply satisfying. As you lift a forkful, the crunch of cucumber and carrot gives way to the pillowy creaminess of avocado and a luscious, spicy dressing that clings to every piece of crispy baked tofu. It’s a little crunchy, a little silky, and wholly comforting.

This salad is perfect for lazy lunches, quick weeknight dinners, picnic bowls, or as a lively side at casual gatherings. It stores beautifully for make-ahead workday meals and travels well in a jar if you want a portable, yet restaurant-worthy lunch. If you love bold, fresh flavors, you might also enjoy this take on a classic Korean side—see my notes on a related recipe here: Korean cucumber salad inspiration.

At a glance

• Prep Time: 10 minutes
• Cook Time: 0 minutes (unless you bake tofu separately)
• Total Time: 10 minutes (add 10–20 minutes if baking tofu)
• Servings: 2 generous servings (or 1 very hungry person)
• Difficulty Level: Easy — great for beginner cooks

Nutritional Breakdown

Estimates are per serving (recipe yields ~2 servings). Values are approximate and were calculated using ingredient norms from USDA FoodData Central and cross-checked against general guidance from Mayo Clinic and other reputable nutrition resources.

• Calories: ~360 kcal
• Protein: ~14 g
• Carbohydrates: ~15 g
  • Sugars: ~6 g
  • Fiber: ~6 g
• Fat: ~20 g
• Sodium: ~500 mg (largely from soy sauce; use low-sodium if reducing salt)
• Cholesterol: 0 mg (vegan ingredients)

Notes: These numbers are estimates. Variations (different tofu brands, avocado size, or amounts of mayo) will change totals. The recipe leans plant-forward and provides a balanced mix of macronutrients with a satisfying protein boost from tofu and edamame.

Why You’ll Love It

• Flavor & Texture Highlights: The salad balances cooling cucumber and crunchy carrot with creamy avocado and a spicy, umami-rich dressing. Sesame seeds add toasty depth while the chili-crisp oil gives an immediate, addictive pop.
• Ease & Speed: This comes together in about ten minutes — ideal for busy weekdays or last-minute guests.
• Health Benefits: High in fiber and plant protein thanks to edamame and tofu; avocado contributes heart-healthy monounsaturated fats. Because it’s built around whole vegetables, it’s a lighter option that still feels indulgent.
• Versatility & Social Appeal: Serve it in jars for pretty, portable lunches or in bowls for a shared meal at gatherings.

How to Make Creamy Asian Cucumber Salad Bowl Recipe

Ingredients

• 1 whole cucumber, thinly sliced
• 1 small onion, thinly sliced
• 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
• 1/3 cup edamame, shelled and thawed
• 1 small carrot, julienned
• 1 spring onion, sliced
• 1/2 avocado, cut into 1 cm cubes
• 1 tbsp vegan cream cheese
• 1 tbsp vegan mayo
• 1 tbsp Sriracha
• 1 tsp chili-crisp oil
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• OPTIONAL: 1–2 tsp crushed nori flakes for a subtle sushi flavor

Optional ingredients and substitutions

• Swap baked tofu for grilled tempeh, shredded rotisserie chicken, or canned tuna for a pescatarian option.
• Use Greek yogurt in place of vegan cream cheese and mayo for a non-vegan version.
• Replace Sriracha with sambal oelek or sriracha-less chili paste for different heat profiles.
• Use tamari or low-sodium soy sauce to lower sodium.

Directions

1. Prepare your ingredients: thinly slice the cucumber and onion, julienne the carrot, slice the spring onion, cube the avocado, and have the edamame and tofu ready.
2. Assemble the jar or bowl starting with cucumber: place the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
3. Layer in order: onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes. Layering this way keeps ingredients fresh and textures distinct.
4. Make the dressing: in a small bowl or jar, combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce. Whisk until smooth. Adjust heat or salt to taste.
5. For make-ahead lunches: keep saucy ingredients towards the top to maintain crispness. Screw the lid on the jar tightly to prevent leaks, then refrigerate the jar upright if you aren’t eating immediately. This resting time allows tofu to absorb flavors while toppings like sesame seeds and nori flakes remain dry on top for texture.
6. When ready to eat: ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to evenly distribute the creamy, spicy dressing across all the vegetables and tofu.
7. Enjoy: eat straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating. This salad also pairs wonderfully when served over steamed rice, chilled noodles, or tucked into lettuce wraps for added crunch and a heartier meal.

Practical tips

• If using fresh tofu, press it 20–30 minutes ahead to remove excess water so it crisps better when baked.
• Don’t slice the avocado too early; Add it just before eating to prevent browning.
• Avoid overmixing after dressing: gentle flips keep avocado intact and veggies crisp.

Best Pairings

• As a light main: serve over steamed jasmine rice or chilled soba noodles for a fuller plate.
• For contrast: pair with a warm miso soup or a bowl of steamed edamame sprinkled with sea salt.
• Beverages: jasmine tea, a crisp lager, or a citrusy white wine (like a dry Riesling) can complement the salad’s brightness.
• Snack/side: tuck the salad into bibb or romaine lettuce leaves and serve as crunchy wraps.

Storage Instructions

• Room temperature: Not recommended — keep refrigerated.
• Refrigeration: Store in an airtight container for up to 2 days. If assembled in a jar, keep dressing separated on top and shake just before eating; avocado may darken slightly by day two.
• Freezer: Not recommended — the texture of cucumber, avocado, and dressing won’t recover well after freezing.

Expert Tips

• Best cucumber types: English (hothouse) cucumbers are ideal — they have fewer seeds and thinner skins, which keeps the salad crunchy and less watery.
• Texture keys: Keep creamy elements (dressing, avocado) and crunchy elements (cucumber, carrot, sesame seeds) separated until the last minute to preserve contrast.
• Toast your sesame seeds briefly in a dry pan for 1–2 minutes to amplify their nutty aroma.
• Balancing heat: If the dressing feels too spicy, mellow it with an extra teaspoon of vegan cream cheese or a splash of rice vinegar.

Creative Twists

• Protein swap: Replace baked tofu with pan-seared salmon flakes, shredded rotisserie chicken, or crispy chickpeas for different protein profiles.
• Thai-inspired: Add lime juice, fish sauce (or vegan fish sauce), and chopped cilantro; swap Sriracha for bird’s eye chili for a tangier, herbaceous profile.
• Creamy miso dressing: Blend 1 tsp white miso with the cream cheese/mayo mix to introduce a sweeter, fermented depth.
• Low-fat: Substitute the mayo and cream cheese with silken tofu blended smooth for a lighter, high-protein dressing.

Frequently Asked Questions

Q: Can I make this salad gluten-free?
A: Yes — use tamari or a certified gluten-free soy sauce, and check that your chili-crisp oil has no added gluten-containing ingredients.

Q: How do I keep the avocado from browning?
A: Add avocado just before eating or sprinkle a touch of lime juice over the avocado to slow oxidation.

Q: Can I prep this completely the night before?
A: You can assemble the jar but delay adding avocado and the dressing until the morning for maximum freshness.

Q: What if the salad tastes too salty?
A: Cut back on soy sauce or use low-sodium tamari. A squeeze of lime or splash of rice vinegar can also brighten flavors and distract from excessive salt.

Q: Is this salad meal-prep friendly?
A: Yes — layer it in jars as instructed. Keep dressing towards the top and shake just before consuming to maintain texture and freshness.

Conclusion

Give this Creamy Asian Cucumber Salad Bowl a try the next time you want something bright, fast, and satisfying — it’s one of those recipes that looks gorgeous in a jar and tastes even better. If you enjoy exploring variations, you may also like this heartier bowl idea for more meal inspiration: a tuna salad bowl twist.

For different takes and step-by-step photos from creators who inspired this version, check these helpful references: Creamy Asian Cucumber Salad – Amanda Cooks & Styles and Easy Asian Creamy Cucumber Salad – Vicky Pham.

If you make this, please share a photo or tag the recipe — I’d love to see how you personalize it!