Ingredients
Scale
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 150g crispy baked tofu
- 1/3 cup shelled edamame
- 1 small carrot, julienned
- 1 spring onion, sliced
- 1/2 avocado, cubed
- 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
- 1–2 tsp crushed nori flakes (optional)
Instructions
- In a mason jar or airtight container, layer the ingredients starting with cucumber at the bottom.
- Follow with onion, crispy tofu, edamame, carrot, spring onion, and avocado cubes.
- Prepare the dressing by mixing vegan cream cheese, vegan mayo, Sriracha, chili-crisp oil, and soy sauce in a bowl.
- Screw the lid tightly on the jar and refrigerate until ready to serve.
- When serving, shake the jar gently to mix the dressing with the salad; enjoy directly from the jar or transfer to a bowl.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg