Description
A vibrant, crunchy medley of fresh ingredients and a delightful creamy sauce, perfect for a quick meal or as a side dish.
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
- 1-2 tsp crushed nori flakes (optional)
Instructions
- Start by placing 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 in order.
- Combine vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, soy sauce, and mix well to create the dressing.
- When ready to eat, ensure the lid is tightly sealed, then flip the jar upside-down twice and shake vigorously for about 10 seconds.
- Enjoy the salad directly from the jar or transfer it to a bowl for easier eating. Optionally, serve over steamed rice or chilled noodles.
Notes
Feel free to customize the salad with different veggies based on your preferences or what you have available. Adjust the spiciness of the dressing to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg