Description
A delightful mix of fresh ingredients that makes for a perfect side dish or a light meal, this salad is light and packed with flavors.
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 GF)
- 1 tbsp sesame seeds, toasted if possible
- Optional: 1–2 tsp crushed nori flakes for a subtle sea-flavor
Instructions
- Place the cucumber slices at the bottom of a wide jar or container. Press gently to create a compact layer to keep the firmer vegetables from floating when shaken.
- Add the sliced onion on top of the cucumbers, followed by the crispy baked tofu.
- Next, layer in the edamame, carrot matchsticks, and sliced spring onion. Reserve the avocado to place near the top so it stays creamy and not mushy.
- In a small bowl, spoon the vegan cream cheese and mayonnaise, then whisk in the Sriracha, chili oil, and soy sauce until you have a smooth dressing.
- Pour the dressing on top of the jar’s contents. Sprinkle with sesame seeds and crushed nori flakes if using.
- Tighten the lid and place the jar upright in the refrigerator. This salad can be stored for a day or so, with the dressing sitting on top to help prevent the cucumbers from getting limp.
- When ready to eat, secure the lid and flip the jar a few times. Give it a vigorous shake for 8–10 seconds to coat everything. You can eat it straight from the jar or tip it into a bowl.
Notes
Use a variety of colorful vegetables for an appealing presentation. Adjust the spiciness with more or less Sriracha as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Cucumber Salad, Asian Salad, Vegan Salad, Creamy Salad, Healthy Salad