Go Back
–+ servings

Creamy Asian Cucumber Salad Bowl

This refreshing salad features crisp cucumbers, bell peppers, and cherry tomatoes, paired with baked tofu and a zesty dressing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 large cucumber, thinly sliced Freshness is key for optimal taste.
  • 1 medium bell pepper, thinly sliced Feel free to swap for another color or variety.
  • 1 cup cherry tomatoes, halved
  • 1 cup baked tofu, cubed Can substitute with chickpeas or another preferred protein.
Dressing
  • 2 tablespoons sriracha Adjust quantity for spiciness.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil Reduce for a lower calorie option.
  • Salt and pepper to taste
Optional
  • Cooked rice or noodles For serving.

Method
 

Preparation
  1. Begin by combining the thinly sliced cucumber, bell pepper, halved cherry tomatoes, and cubed baked tofu in a large mixing bowl.
  2. In a separate jar or bowl, whisk together the sriracha, soy sauce, rice vinegar, sesame oil, along with salt and pepper.
  3. Pour the dressing over the combined vegetables and gently toss until everything is well-coated.
  4. For meal prep, layer the salad in jars, or serve it immediately over cooked rice or noodles.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15g

Notes

Store unused salad in an airtight container in the fridge for up to three days. Keep the dressing separate until ready to serve to maintain freshness. Get creative with garnishing using sesame seeds or chopped nuts for added texture.

Tried this recipe?

Let us know how it was!