Description
A refreshing vegan salad featuring cucumbers, tofu, and a spicy dressing.
Ingredients
Scale
- 2 medium Cucumbers (slice thinly for best texture)
- 0 cup Red Onion (finely chopped)
- 1 cup Tofu (pressed or cubed)
- 1 cup Shelled Edamame (fresh or frozen)
- 1 medium Carrot (shredded or finely sliced)
- 0 cup Spring Onion (chopped)
- 0 cup Vegan Cream Cheese (regular cream cheese for non-vegan)
- 2 tablespoons Vegan Mayo (regular mayonnaise as alternative)
- 1–2 teaspoons Sriracha (to taste)
- 1 tablespoon Chili Crisp Oil (optional)
- 1 tablespoon Soy Sauce (low-sodium if preferred)
- 2 tablespoons Sesame Seeds (for garnish)
- Nori Flakes (optional)
Instructions
- Prepare the salad base by washing and slicing cucumbers, chopping onion, and cubing tofu.
- Layer cucumber slices, onions, tofu, and edamame in a bowl or jar for visual appeal.
- Add shredded carrot and spring onions on top of the salad ingredients.
- In a separate bowl, whisk together vegan cream cheese, vegan mayo, Sriracha, soy sauce, and chili crisp oil.
- Spoon the dressing over the salad and cover the jar tightly.
- Refrigerate for at least one hour to chill and meld flavors.
- Shake the jar before serving and enjoy directly from it or pour into a bowl.
- Optional: Sprinkle sesame seeds and nori flakes on top before serving.
Notes
- This salad can be made a day in advance for better flavor.
- Adjust the amount of Sriracha based on desired spice level.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg