Description
A refreshing and creamy salad that combines crunchy cucumbers, tofu, and a tangy dressing, perfect for summer days.
Ingredients
Scale
- 2–3 Cucumbers, sliced thinly
- 1 cup Tofu, cubed
- 1 cup Edamame, shelled
- 1 Avocado, diced
- 1 cup Bell Peppers, diced
- 1 medium Carrot, julienned
- Sriracha, to taste
- ½ cup Mayonnaise
- 2 tablespoons Soy Sauce
- Juice from 1 Lime
- Salt and Pepper, to taste
Instructions
- Prep your ingredients by washing and slicing the cucumbers.
- Grab your tofu, drain it, and press it between paper towels to remove moisture.
- While the tofu cooks, julienne the carrot and chop the pepper and avocado.
- In a separate bowl, combine the mayonnaise, soy sauce, lime juice, and Sriracha, whisk until smooth.
- Combine the cucumber, tofu, edamame, avocado, bell pepper, and carrot in a large bowl.
- Pour the creamy dressing over the top and toss gently.
- Taste and adjust seasoning as necessary.
- Let the salad chill in the refrigerator for about 10-15 minutes before serving.
Notes
This salad can be adjusted in spiciness based on your preference. Serve it with garnishes like sesame seeds for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: cucumber salad, creamy salad, asian salad, refreshing salad, vegetarian salad