Ingredients
Salad Ingredients
- 1 whole cucumber, thinly sliced
- 1 small onion, thinly sliced
- 1 large handful of crispy baked tofu (≈ 150 g) or other 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 sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes
Dressing Ingredients
- 1 tbsp vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
Instructions
- Load the jar: Start by placing the thinly sliced cucumber at the bottom of the jar and press lightly to create a firm base.
- Layer the ingredients: Add the onion, crispy tofu, edamame, julienned carrot, spring onion, and avocado cubes in that order. This layering helps keep ingredients fresh and maintain distinct textures.
- Seal & store: Screw the lid on the jar tightly to prevent leaks, then refrigerate upright if not eating immediately. Resting allows the tofu to absorb flavors while keeping the sesame seeds and nori flakes dry for crunch.
- Shake to dress: When ready to eat, ensure the lid is secure. Flip the jar upside-down twice, then shake vigorously for about 10 seconds to distribute the creamy, spicy dressing evenly.
- Serve: Enjoy the salad straight from the jar for convenience or tip the contents into a bowl for easier tossing and eating. It also pairs well with steamed rice, chilled noodles, or in lettuce wraps for added crunch and heartiness.
Notes
- For a sushi-inspired flavor, add the optional crushed nori flakes.
- Use crispy baked tofu for a satisfying protein texture, or substitute with your protein of choice.
- Keep saucy ingredients near the top when prepping ahead to maintain vegetable crispness.
- Shake well before eating to mix the dressing thoroughly.
- Perfect for meal prep as it stores well in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion, Asian-inspired
- Diet: Vegan