Description
A vibrant and healthy salad loaded with vegetables and crispy tofu, dressed with a creamy and spicy dressing.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (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
- Place the thinly sliced cucumber at the bottom of a jar and press lightly to create a firm base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain crispness.
- Screw the lid on tightly to prevent leaks, then refrigerate upright.
- When ready to eat, flip the jar upside down twice, then shake vigorously for about 10 seconds.
- Enjoy the salad straight from the jar or tip into a bowl.
- This salad can also be served over steamed rice, chilled noodles, or in lettuce wraps.
Notes
Store in an airtight container for up to two days. Keep toppings separate for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, healthy recipes, Asian cuisine, quick lunch