Description
This refreshing and addictive salad combines crunchy cucumbers, creamy dressing, and plant-based proteins for a nutritious dish.
Ingredients
- 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 into the bottom of a wide jar or container, pressing gently to form a compact layer.
- Add the thinly sliced onion followed by the crispy baked tofu, edamame, carrot matchsticks, and sliced spring onion.
- Reserve the avocado near the top to keep it creamy.
- In a small bowl, whisk together the vegan cream cheese and mayonnaise along with the Sriracha, chili oil, and soy sauce until smooth.
- Pour the dressing over the contents in the jar and sprinkle with sesame seeds and crushed nori flakes if using.
- Tighten the lid and refrigerate the jar upright.
- When ready to eat, secure the lid and flip the jar a few times, then give it a vigorous shake for 8–10 seconds to coat everything thoroughly.
- Serve over rice, chilled noodles, or wrapped in crisp lettuce leaves.
Notes
Slice ingredients thinly for the best flavor and texture. Adjust spiciness based on your tolerance and enjoy fresh within 24 hours for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian