Description
A refreshing and creamy salad featuring crisp cucumbers, vibrant vegetables, and a flavorful dressing, perfect for family gatherings or quick meals.
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 for a subtle sushi flavor
Instructions
- Start by placing the thinly sliced cucumber at the bottom of the jar. Press lightly to create a firm base.
- Layer the onion on top, followed by the crispy baked tofu. Next comes the edamame.
- Add your julienned carrot and the spring onion next.
- Top off the layers with the avocado cubes for a creamy finish.
- Mix together the vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and sesame seeds to create your dressing.
- Pour this over your salad, sprinkling optional crushed nori flakes on top.
- Screw the lid on the jar tightly and refrigerate until ready to enjoy.
- When ready to eat, flip the jar upside-down twice, then shake vigorously for about 10 seconds.
- Enjoy straight from the jar or pour into a bowl for a communal experience.
Notes
Don’t hesitate to swap out ingredients based on what’s available. Fresh herbs can add a nice touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg