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Creamy Cucumber Salad

Serves 1
instagram.com

Creamy Cucumber Salad

instagram.com
Serves 1

Directions

  1. 1Thinly slice one whole cucumber and add it to a glass jar.
  2. 2Thinly slice one small onion and add it to the jar with the cucumber.
  3. 3Add a large handful of crispy baked tofu to the jar.
  4. 4Add 1/3 cup of shelled, thawed edamame to the jar.
  5. 5Julienne one small carrot and add it to the jar.
  6. 6Slice one spring onion and add it to the jar.
  7. 7Add 1/2 avocado cut into 1 cm cubes to the jar.
  8. 8Add 1 tablespoon of vegan cream cheese to the jar.
  9. 9Add 1 tablespoon of vegan mayo to the jar.
  10. 10Add 1 tablespoon of Sriracha to the jar.
  11. 11Add 1 tablespoon of soy sauce to the jar.
  12. 12Add 1 teaspoon of chili-crisp oil to the jar.
  13. 13Add 1 tablespoon of sesame seeds to the jar.
  14. 14Seal the jar tightly with a lid and refrigerate upright or eat immediately.
  15. 15When ready to eat, ensure the lid is secure, flip the jar upside-down twice, and shake vigorously for ~10 seconds to distribute the sauces.

Ingredients

  • 1 whole cucumber
  • 1 small onion
  • 150 g crispy baked tofu
  • 0.33 cup edamame
  • 1 small carrot
  • 1 sliced spring onion
  • 0.5 cut into 1 cm cubes avocado
  • 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
  • 2 tsp crushed nori flakes

Equipment

jarslicer

Tips

  • For make-ahead lunches, keeping the saucy items (steps 8–12) near the top keeps veggies crisp.
  • 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.

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