Japanese · Lunch
Pickled Cucumber Salad (GLP-1)
A chilled Japanese-style salad built on smashed cucumber and marinated edamame tossed with silken tofu cubes in a rice vinegar and sesame dressing, finished with nori and toasted sesame seeds. Light, protein-forward, and quick to assemble, it is served cold as a refreshing, easily digestible plant-based plate.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
334Calories
36.4gProtein
13.9gFat
22.1gCarbs
5.6gSugar
7.9gFiber
714mgSodium
0mgChol
2.3gSat Fat
870mgPotassium
210mgCalcium
4.6mgIron
0mcgVitamin B12
9mgVitamin C
vegan
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim the cucumber, smash it lightly with a knife on the cutting board, then slice into half-moons and place in a bowl.
2
Chill
Toss the cucumber with salt and let sit 15 minutes until it releases liquid and softens slightly.
3
Whisk
In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil until uniform.
4
Plate
Drain and pat the cucumber dry, combine with edamame and tofu cubes, pour the dressing over, toss gently, then top with nori strips, sesame seeds, and scallion. Serve immediately while cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g edamame, shelled and cooked
- 11 oz311g silken tofu
- 22 medium Persian cucumber (150g)
- 4 tbsp4 tbsp rice vinegar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 11 sheet nori (2g)
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
- 11 scallion (20g)
