Description
A refreshing and vibrant salad combining cucumbers, tofu, and a creamy dressing, perfect as a side dish or light meal.
Ingredients
Scale
- 1 cucumber, very thinly sliced
- 1 small onion, sliced paper-thin
- 150 g crispy baked tofu (or protein of your choice)
- 1/3 cup shelled edamame, thawed
- 1 small carrot, cut into matchsticks
- 1 spring onion (scallion), thinly sliced
- ½ avocado, diced into small cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes
Instructions
- Place the cucumber slices into the bottom of a wide jar or container and press gently to form a compact layer.
- Add the onion, followed by the baked tofu, edamame, carrot matchsticks, and sliced spring onion, reserving the avocado near the top.
- Spoon the vegan cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the layered ingredients in the jar, then sprinkle with sesame seeds and nori flakes if using.
- Refrigerate the jar upright. Shake for 8-10 seconds to coat before serving.
- Tip the contents into a bowl or enjoy directly from the jar.
Notes
Enhance flavor by marinating vegetables overnight. Ideal for meal prep and can be paired with various dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg