Description
A refreshing salad that combines crunchy vegetables with a creamy dressing, perfect for hot summer days or as a lively side dish.
Ingredients
- 2 Cucumbers, thinly sliced
- 1 block Tofu, cubed
- 1 cup Edamame, cooked
- 1 Avocado, diced
- 2 Carrots, julienned
- 1 Bell Pepper, chopped
- 1 tablespoon Sriracha
- 1/4 cup Mayo
- 2 tablespoons Lime Juice
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- Salt & Pepper to taste
Instructions
- Slice the cucumbers thinly.
- Cube the tofu and pan-fry until golden brown.
- In a bowl, combine sriracha, mayo, lime juice, soy sauce, sesame oil, salt, and pepper to make the dressing.
- In a large mixing bowl, toss together cucumbers, edamame, avocado, carrots, and bell peppers.
- Add the tofu and drizzle the dressing over, gently mixing to combine.
- Serve in vibrant bowls or jars.
Notes
Best enjoyed fresh but can be stored for up to 2 days in an airtight container in the fridge. Keep the dressing separate for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian