Description
A refreshing bowl of creamy Asian cucumber salad featuring crunchy vegetables and a zesty dressing.
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 (optional)
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- 1–2 tsp crushed nori flakes (optional)
Instructions
- Layering your ingredients: Start by placing the thinly sliced cucumber at the bottom of your jar.
- Add your veggies and protein: Next, layer the small onion, followed by the crispy baked tofu, edamame, julienned carrot, spring onion, and avocado.
- Keeping ingredients fresh: For make-ahead lunches, keep the saucy ingredients towards the top.
- Seal and chill: Tighten the lid and store the jar upright in the refrigerator.
- Mix and serve: When ready, flip the jar upside down and shake to mix.
- Presentation tips: Enjoy straight from the jar or transfer to a bowl.
Notes
This salad can be customized based on your preferences. Make ahead for convenient meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg