Creamy Asian Cucumber Salad
A crisp and refreshing salad loaded with nutritious vegetables, tofu, and edamame, perfect for any meal and quick to prepare.
Ingredients
Salad Ingredients
- 2 cups cucumber, thinly sliced
- 1 cup firm tofu, cubed Look for it in the refrigerated section.
- 1 cup cooked edamame
- 1 each avocado, diced Toss with lime or lemon juice to prevent browning.
- 1 each bell pepper, chopped
- 1 each carrot, grated
Dressing Ingredients
- 1/4 cup sriracha mayo Use low-fat for a lighter option.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- to taste salt and pepper
Garnish
- to taste sesame seeds For garnish.
Instructions
Preparation
- In a large bowl, combine the cucumber, tofu, edamame, avocado, bell pepper, and carrot. Mix gently, being careful not to crush the avocado.
- In a separate small bowl, whisk together the sriracha mayo, soy sauce, rice vinegar, salt, and pepper until smooth.
Mixing
- Pour the dressing over the salad and toss gently to combine all the ingredients, ensuring the dressing evenly coats everything.
Serving
- Garnish with sesame seeds before serving to add an extra crunch and visual appeal.
- Enjoy your salad fresh as a light lunch or side dish, perfect for any occasion!
Notes
Chill cucumbers before preparation for an even crisper texture. Store any leftovers in an airtight container for 2-3 days, but best enjoyed fresh.