Description
A refreshing and addictive Asian-inspired cucumber salad, perfect for summer gatherings.
Ingredients
Scale
- 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 and press gently to form a compact layer.
- Add the onion, then the baked tofu, followed by the edamame, carrot matchsticks, and sliced spring onion.
- Spoon the cream cheese and mayo into a small bowl; whisk in the Sriracha, chili oil, and soy sauce until smooth.
- Place the dressing on top of the jar contents, sprinkle with sesame seeds and 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.
- Tip into a bowl to toss or eat straight from the jar.
Notes
Store in an airtight container for up to two days; keep dressing on top until serving for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg