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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Asian Cucumber Salad Bowl

1.0

1 whole cucumber ((thinly sliced))

1 small onion ((thinly sliced))

1 large handful of Crispy baked tofu ((≈ 150 g) or other protein of choice)

⅓ cup Edamame ((shelled, thawed))

1 small carrot ((julienned))

1 spring onion ((sliced))

½ 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 sushi boost – 1–2 tsp crushed nori flakes, sprinkled on top for a subtle “sushi” flavour

Load the jar- Cucumber goes in first; press lightly to form a firm base.- Continue layering in order. For make-ahead lunches, keeping the saucy items (steps 8–12) near the top keeps veggies crisp.
Seal & store- Screw the lid on tightly.- Refrigerate upright (or dig in immediately). The tofu absorbs flavour while sesame seeds—and nori, if added—stay dry on top.
Shake to dress- When ready to eat, ensure the lid is secure.- Flip the jar upside-down twice, then shake vigorously for ~10 seconds to distribute the sauces.
Serve- Eat straight from the jar, or tip into a bowl for easier tossing.- Also delicious over rice, chilled noodles, or tucked into lettuce wraps for extra crunch.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m

Created 48 weeks ago

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