Description
A vibrant and refreshing salad bowl featuring crunchy cucumbers, crispy tofu, and a creamy dressing, perfect for any meal.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (approximately 150 g)
- 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
Instructions
- Begin by placing the thinly sliced cucumber at the bottom of the jar. Press it lightly to create a firm base that won’t float.
- Next, layer in the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes.
- Make sure to screw the lid on tightly to prevent any leaks. Refrigerate the jar upright if you aren’t eating immediately.
- When it’s mealtime, flip the jar upside down twice and shake it vigorously for about 10 seconds.
- Enjoy the salad straight from the jar or pour it into a bowl for easier tossing and eating.
Notes
For best results, use fresh and high-quality ingredients. Experiment with flavors by adjusting the spiciness of the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: salad, vegan, cucumber, healthy, Asian, meal prep