Uploaded July 2016 | Updated September 2026, 3 minutes ago

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Makes: 1
Ready In: Less than 15 minutes

Ingredients

For dressing:
1/3 package (1 pound) soft tofu
2 tablespoons tahini
2 tablespoons rice vinegar
1 tablespoon low-sodium tamari
3 tablespoons finely chopped fresh peeled ginger
1 lime, juiced

For salad:
1 English cucumber, spiralized
1 small carrot, spiralized or julienned
1/3 cup very thinly shredded purple cabbage
3/4 cup defrosted shelled edamame
1 tablespoon mint, plus more for garnish
1 tablespoon cilantro, plus more for garnish
Sliced avocado, for garnish

Directions

1. Put all dressing ingredients in a blender or food processor and puree until completely smooth.
2. Transfer to a jar or container and set aside. (You’ll have about 1 cup and will have some leftover after making this recipe.)
3. In a large bowl, toss all salad ingredients except avocado. Pour some dressing over top and toss to coat.
4. Transfer salad into a serving bowl and garnish with additional cilantro, mint, and avocado.

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