Description
A fresh and flavorful Asian cucumber salad with crunchy vegetables and a creamy dressing, perfect as a side or light lunch.
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 subtle sea-flavor
Instructions
- Start by placing the cucumber slices into the bottom of a wide jar or container and press gently to ensure a compact layer.
- Next, add the sliced onion, followed by the baked tofu, edamame, carrot matchsticks, and sliced spring onion.
- Reserve the diced avocado near the top so it stays creamy and doesn’t get mushy.
- In a small bowl, scoop in the vegan cream cheese and mayonnaise. Whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Spoon the dressing on top of the jar contents and sprinkle with sesame seeds.
- If you’re using them, add the crushed nori flakes for an extra layer of flavor.
- Secure the lid on the jar and refrigerate upright.
- When it’s time to eat, secure the lid and flip the jar a few times, then give it a vigorous shake to fully coat the ingredients.
- Serve it straight from the jar or tipped into a bowl. This salad pairs wonderfully over rice, chilled noodles, or wrapped in crisp lettuce leaves.
Notes
Great for meal prep; can be made ahead and stored in the refrigerator for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian