Ingredients
Scale
- 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 vegan cream cheese
- 1 tbsp vegan mayo
- 1 tbsp Sriracha
- 1 tsp chili-crisp oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
- OPTIONAL: 1–2 tsp crushed nori flakes
Instructions
- Load the jar: Place thinly sliced cucumber at the bottom, then layer onion, crispy tofu, edamame, carrot, spring onion, and avocado cubes.
- Seal & store: Screw the lid on tightly and refrigerate upright if not eating immediately.
- Shake to dress: Flip the jar upside-down twice, then shake vigorously for about 10 seconds to mix the creamy-sriracha dressing.
- Serve: Eat straight from the jar or tip into a bowl. Can be served over rice, noodles, or lettuce wraps.
Notes
- Layer saucy ingredients near the top to keep veggies crisp longer.
- Use baked tofu for crispy texture; substitute with cooked chicken or shrimp if preferred.
- Optional crushed nori flakes add a subtle sushi-like flavor.
- Can be prepared a day ahead and refrigerated.
- Adjust Sriracha and chili oil to taste for preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg