Creamy Asian Cucumber Salad Bowl
Discover how to make Creamy Asian Cucumber Salad Bowl. A delicious recipe with detailed instructions.
25
Prep Time
10
Cook Time
35
Total Time
2
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Creamy Asian Cucumber Salad Bowl. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare all vegetables: thinly slice the cucumber and red onion, julienne the carrot, slice the spring onion, and cube the avocado.
Step 2
2. If using baked tofu, ensure it's crispy and cut into bite-sized cubes. If using another protein, prepare according to package instructions.
Step 3
3. In a small bowl, whisk together vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth and creamy.
Step 4
4. In a large mixing bowl, combine cucumber slices, red onion, edamame, carrot, and half the spring onion.
Step 5
5. Pour the dressing over the vegetables and toss gently to coat everything evenly.
Step 6
6. Divide the dressed vegetables between two serving bowls.
Step 7
7. Top each bowl with crispy tofu, avocado cubes, remaining spring onion, sesame seeds, and crushed nori flakes if using.
Step 8
8. Serve immediately while the vegetables are crisp and the tofu is warm.
You Must Know
- ✓Salt the cucumber slices and let them sit for 10 minutes, then pat dry to remove excess moisture for an even crunchier texture.
- ✓For extra protein, add a soft-boiled egg or crispy chickpeas alongside the tofu.
- ✓Toast the sesame seeds in a dry pan for 2-3 minutes until fragrant for enhanced nutty flavor.
Chef's Notes
Salt the cucumber slices and let them sit for 10 minutes, then pat dry to remove excess moisture for an even crunchier texture.
For extra protein, add a soft-boiled egg or crispy chickpeas alongside the tofu.
Toast the sesame seeds in a dry pan for 2-3 minutes until fragrant for enhanced nutty flavor.
Serving Suggestions
Serve this bowl as a light lunch or dinner, especially during warm weather. Pair with a side of miso soup or steamed dumplings for a complete Asian-inspired meal.
Nutritional Info (Per Serving)
420
Calories
18g
Protein
28g
Carbs
28g
Fat
Tags
Lily
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More Salads Recipes
Creamy Asian Cucumber Salad Bowl
Discover how to make Creamy Asian Cucumber Salad Bowl. A delicious recipe with detailed instructions.
Ingredients (14)
Instructions
- Prepare all vegetables: thinly slice the cucumber and red onion, julienne the carrot, slice the spring onion, and cube the avocado.
- If using baked tofu, ensure it's crispy and cut into bite-sized cubes. If using another protein, prepare according to package instructions.
- In a small bowl, whisk together vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth and creamy.
- In a large mixing bowl, combine cucumber slices, red onion, edamame, carrot, and half the spring onion.
- Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Divide the dressed vegetables between two serving bowls.
- Top each bowl with crispy tofu, avocado cubes, remaining spring onion, sesame seeds, and crushed nori flakes if using.
- Serve immediately while the vegetables are crisp and the tofu is warm.
More Salads Recipes
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