Creamy Asian Cucumber Salad Bowl
A healthy and refreshing salad that combines fresh vegetables and protein in one easy dish, perfect for a quick lunch or as a side dish.
Ingredients
Salad Ingredients
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (≈ 150 g) or other protein of choice Can substitute with chicken, shrimp, or other protein.
- 1/3 cup edamame, shelled and thawed
- 1 small carrot, julienned
- 1 spring onion sliced
- 1/2 whole avocado, cut into 1 cm cubes
Dressing Ingredients
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo Can substitute with regular mayo.
- 1 tbsp Sriracha Adjust to taste.
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds Optional for garnish.
- 1-2 tsp crushed nori flakes Optional for a subtle sushi flavor.
Instructions
Preparation
- Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes. This order helps keep the ingredients fresh and maintains distinct textures.
- For make-ahead lunches, keep the saucy ingredients towards the top to maintain their crispness.
- Screw the lid on tightly to prevent leaks. Refrigerate the jar upright if you aren’t eating right away.
- When ready to eat, ensure the lid is tightly sealed. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to distribute the dressing.
- You can enjoy the salad straight from the jar for convenience, or tip the contents into a bowl for easier tossing and eating.
Notes
Use a variety of colorful vegetables for a visually appealing salad. Marinate the tofu for extra flavor. Adding nuts like peanuts or cashews can enhance crunchiness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 22gSaturated Fat: 4gSodium: 700mgFiber: 8gSugar: 5g
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