Description
A refreshing and crunchy vegan salad packed with protein from edamame and tofu, perfect for meal prep and quick meals.
Ingredients
Salad Base
- 2 large Persian or English cucumbers (Sliced thin)
- 1 cup frozen shelled edamame (Thawed)
- 1/2 cup soft or silken tofu (Mashed to make the dressing)
Dressing
- 3 tablespoons rice vinegar (Adds brightness)
- 2 tablespoons soy sauce or tamari (Use tamari for gluten-free)
- 1 teaspoon sesame oil (Strong flavor)
- 1 teaspoon maple syrup or sugar (Balances the vinegar)
- 1 clove garlic (Grated or minced)
- 1 teaspoon fresh ginger (Grated or paste works fine)
Toppings
- 2 tablespoons sesame seeds (For garnish)
- 1/4 cup sliced scallions (For garnish)
- 1 teaspoon chili crisp or red pepper flakes (Optional for heat)
Instructions
Preparation
- Slice the cucumbers thinly. If desired, lightly salt them and let sit for 10 minutes, then pat dry.
- In a bowl, mash or whisk the soft tofu with rice vinegar, soy sauce, sesame oil, maple syrup, grated garlic, and ginger until combined.
- Thaw the edamame quickly under warm water, then drain well and toss it in.
- Add cucumbers, scallions, sesame seeds, and chili crisp to the bowl. Toss everything together, taste, and adjust the flavors as needed.
Notes
For meal prep, store dressing separately until ready to eat to keep salad crisp. This salad is best enjoyed within 24 hours when combined, but can last up to 3 days if kept separate.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: Asian