Creamy Asian Cucumber Salad Bowl
A refreshing and nutritious salad featuring cucumbers, tofu, and a creamy Asian-inspired dressing, perfect for a light meal or side dish.
Ingredients
Salad Ingredients
- 2 cups sliced cucumbers Washed and sliced thinly.
- 1 cup firm tofu Cubed and pan-fried until golden.
- 1 cup shredded carrots Julienned for texture.
- 1/2 cup sliced red onion Thinly sliced.
- 1/4 cup chopped spring onions Used for garnish and flavor.
- 1 medium avocado Diced into cubes.
- 1 cup edamame Shelled and cooked.
Dressing Ingredients
- 1/2 cup mayonnaise Base for the creamy dressing.
- 2 tbsp soy sauce Use low-sodium for a healthier option.
- 2 tbsp rice vinegar Adds brightness to the dressing.
- 1 tsp sesame oil Adds a nutty flavor.
- 1 tsp sriracha For a hint of heat.
- to taste none salt and pepper For seasoning.
Toppings
- 2 tbsp sesame seeds Optional for garnish.
- 1 sheet nori flakes Optional for garnish.
Instructions
Preparation
- Wash the cucumbers thoroughly, slice them thinly, and set aside.
- Press the tofu to remove excess moisture, then cube it and pan-fry until golden brown and crispy.
- Julienne the carrots, slice the red onion, chop the spring onions, and dice the avocado.
Make the Dressing
- In a medium bowl, whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, and sriracha until smooth.
- Season with salt and pepper to taste.
Assemble the Salad
- Layer the sliced cucumbers at the bottom of your serving jar or bowl.
- Add layers of red onions, crispy tofu, edamame, shredded carrots, spring onions, and avocado.
- Top with sesame seeds and nori flakes for garnish.
Serve
- Before serving, give the salad a gentle shake or mix to distribute the dressing.
Notes
This salad is best served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days but consume within 24-48 hours for best quality.