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–+ servings
Asian Cucumber Salad Bowl

Asian Cucumber Salad Bowl: Your Quick, Creamy Refreshment

The Asian Cucumber Salad Bowl is a quick, creamy vegan dish that combines fresh ingredients into a delightful meal.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Snacks
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Cucumbers Crisp base; slice thinly for optimal crunch.
  • 1 small Red Onion Adds sharpness; use fresh for the best flavor.
  • 1 cup Tofu Protein-rich; opt for crispy baked tofu for texture.
  • 1 cup Edamame Nutty depth; fresh or frozen works wonderfully.
  • 1 large Carrot For crunch; grate or julienne for even distribution.
  • 2 stalks Spring Onion Adds freshness and color; use green tops for garnish if desired.
For the Dressing
  • 1 cup Vegan Cream Cheese Creamy base for dressing; can substitute more vegan mayo if needed.
  • 1/4 cup Vegan Mayo Adds richness; choose gluten-free if necessary.
  • 1 tablespoon Sriracha Spice element; adjust the amount to taste for desired heat.
  • 1 tablespoon Chili-crisp oil Adds crunch and extra heat; optional, but enhances flavor.
  • 2 tablespoons Soy Sauce Brings umami; low-sodium versions are available for a healthier option.
  • 1 tablespoon Sesame Seeds Nutty garnish; can replace with crushed nori flakes for extra umami.

Equipment

  • Bowl
  • knife
  • cutting board
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by washing and peeling the cucumbers if preferred. Slice them thinly, about 1/8 inch, to maximize their crispness. Layer the cucumber slices evenly at the bottom of a large jar or bowl.
  2. Add the red onion slices on top of the cucumbers, spreading them evenly. Follow this by adding cubes of crispy baked tofu, edamame, grated carrot, and then chopped spring onion.
  3. In a separate bowl, combine the vegan cream cheese and vegan mayo, mixing until smooth. Add Sriracha, chili-crisp oil, and soy sauce, whisking until blended.
  4. Spoon the dressing over the layered vegetables, ensuring it's kept toward the top to prevent sogginess.
  5. Sprinkle sesame seeds or crushed nori flakes on top. Refrigerate for at least one hour to deepen flavors.
  6. When ready to serve, shake the jar or pour into a bowl for presentation. Enjoy your Asian Cucumber Salad Bowl!

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 12gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Consume the salad within 1-2 days for the best taste. Avoid freezing as it can ruin the texture of cucumbers and other fresh ingredients.

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