Description
A light, creamy salad with crisp cucumber, spicy cream, and soft tofu, perfect for a quick lunch.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or other protein
- 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
- Make the creamy dressing: mix vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce until smooth.
- Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
- Layer the onion, crispy baked tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order.
- Add sesame seeds and, if you like, nori flakes on top.
- Screw the lid on the jar tightly and refrigerate until ready to eat.
- When ready to eat, flip the jar upside-down twice and shake hard for about 10 seconds to spread the dressing.
- Enjoy from the jar or tip into a bowl, or serve over rice or noodles.
Notes
For best texture, keep the dressing separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber salad, creamy salad, vegan salad, Asian salad, quick lunch