Description
A vibrant salad featuring fresh cucumbers, creamy vegan ingredients, and crunchy textures, perfect for any occasion.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or other protein of choice
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cut into 1 cm cubes
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes
Instructions
- Begin by layering thinly sliced cucumbers at the bottom of a glass jar.
- Continue stacking by adding the sliced onion.
- Next, layer in the crispy tofu, followed by the shelled edamame.
- Follow with the julienned carrots.
- Add the vibrant spring onion slices.
- Complete the layering with avocado cubes.
- In a small bowl, whisk together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and sesame seeds until smooth.
- Pour this creamy dressing over the prepared layers.
- Secure the lid tightly and keep the jar upright in the refrigerator.
- When ready to eat, shake the jar to distribute the dressing.
Notes
Making the salad ahead of time aids in flavor absorption. For extra warmth, bake the tofu until crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Asian salad, cucumber salad, vegan salad, healthy recipe, refreshing salad