Cucumber Asian Salad

Introducing our Light and Easy Cucumber Asian Salad – a refreshing delight that's as flavorful as it is nutritious! Packed with crisp cucumber slices, protein-rich edamame, savory mini potstickers, crunchy cashews, and crispy tofu, this salad offers a symphony of textures and tastes in every bite. Topped with shredded carrots and sliced green onions for an added burst of freshness, and drizzled with a sweet and spicy hoisin dressing, this salad is a true delight for the senses. Perfect for a light lunch or a satisfying side dish, it's a quick and easy recipe that's sure to become a favorite in your meal rotation!

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Prep Time 8

Cook Time 7

Total Time 15

Course dinner, lunch

Cuisine American, Asian

Servings 1 Serving

Calories 483 kcal

Equipment

Mandoline (optional)
Microwave vegetable steamer (optional)

Ingredients

For the Salad:

1/3 to 1/2 English Cucumber depending on side, thinly sliced (mandoline optional)
4 oz. Extra firm tofu
2 tablespoons Everything but the Bagel Seasoning
1/4 cup shredded or sliced carrots
1/4 cup edamame
7-8 mini potstickers I used the Bibigo brand
10 cashews
2 green onions thinly sliced

For the Dressing:

1 heaping tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon minced garlic
Red pepper flakes to taste

Instructions

For the Tofu:

Preheat the air fryer at 390°F for 5 minutes.
Generously coat the tofu in ‘Everything but the Bagel’ seasoning and any other desired seasoning.
Lightly grease the air fryer tray and place the tofu in a single layer on the fryer tray.
Fry the tofu at 390°F for 8-10 minutes or until golden brown.
Set aside while preparing the other parts of the salad.

For the Potstickers and Edamame:

In a microwave or stovetop steamer, steam both the mini potstickers and edamame for approximately 2.5 minutes until cooked and tender.
Set aside while preparing the other parts of the salad.

For the Dressing:

Whisk together the hoisin sauce, soy sauce, lime juice, rice wine vinegar, garlic, and red pepper flakes.
Set aside while assembling the salad.

For Assembly:

On a large plate, layer the thinly sliced cucumbers in a circular pattern.
Layer on the tofu, edamame, cashews, potstickers and carrots.
Drizzle the dressing over the salad, sprinkle the green onions, and enjoy!

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