Description
A vibrant salad combining fresh vegetables with a creamy vegan dressing, perfect for meal prep or a light meal.
Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150 g crispy baked tofu (or your protein of choice)
- 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
- Start by placing the thinly sliced cucumber at the bottom of your jar. Press lightly to create a stable base.
- Layer the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes on top.
- For make-ahead lunches, remember to keep the saucy ingredients toward the top to maintain crispness.
- Secure the lid tightly to avoid leaks and refrigerate upright until ready to eat.
- When it’s time to enjoy, shake the jar upside-down twice before giving it a vigorous shake for 10 seconds for even dressing distribution.
- You can eat straight from the jar or transfer to a bowl for easier tossing.
Notes
For added flavor, try a squeeze of lime juice and ensure vegetables are dry before layering.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, vegan, cucumber, meal prep, Asian