Ingredients
- Cucumber
- Onion
- Tofu
- Edamame
- Carrot
- Spring onion
- Avocado
- Vegan cream cheese
- Vegan mayo
- Sriracha
- Chili-crisp oil
- Soy sauce
- Sesame seeds
- Nori flakes
Instructions
- Start by laying down the thinly sliced cucumbers at the bottom of a jar or container.
- Press them lightly to create a solid base that will hold the other ingredients.
- Next, layer in the onions, followed by the crispy tofu, edamame, julienned carrots, sliced spring onion, and avocado cubes.
- Make sure to keep the sauces on top for maximum freshness.
- Once all the layers are in place, seal the jar tightly and refrigerate it upright until you are ready to eat.
- When it’s time to enjoy your salad, flip the jar upside down twice and shake it gently for about 10 seconds to mix all the ingredients together.
- Serve the salad as it is in the jar or pour it out into a bowl, pairing it with steamed rice, chilled noodles, or in lettuce wraps.
Notes
Refrigerate before serving for enhanced flavor. Consider replacing tofu with chickpeas for a different protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg