Description
A refreshing and vibrant salad bowl packed with crunchy cucumbers, creamy avocado, and succulent tofu, all tossed in a flavorful dressing.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g), cubed
- 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
- Prep your ingredients by washing all fresh veggies.
- Slice the cucumber and onion thinly using a sharp knife.
- Prepare the tofu by cutting it into cubes.
- Julienne the carrot into thin strips.
- Mix the dressing by whisking together vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce.
- Combine all salad ingredients in a large mixing bowl and gently stir.
- Garnish with sesame seeds and optional nori flakes.
- Chill in the fridge for 10-15 minutes before serving.
Notes
For best results, serve the salad cold and consider pairing it with crispy wonton chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: cucumber salad, vegan salad, Asian cuisine, fresh salad, healthy recipe