Chinese-Style Shredded Vegetable and Tofu Salad

Ingredients

• 3 Tbs. low-sodium soy sauce
• 3 Tbs. rice vinegar
• 2 Tbs. natural sugar
• such as coconut sugar
• 1 Tbs. toasted sesame oil
• 1 8-oz. pkg. baked tofu
• cut into matchsticks
• 23 oz. shiitake mushrooms
• stemmed and thinly sliced
• 2 medium celery stalks
• cut into matchsticks
• 2 medium carrots
• peeled and cut into matchsticks
• 1 small turnip
• peeled and cut into matchsticks
• 1/2 medium cucumber
• peeled and cut into matchsticks
• 1/4 cup chopped cilantro
• 2 green onions
• green parts only
• cut into ribbons
• 1/2 tsp. red pepper flakes
• 2 packed cups shredded romaine lettuce or baby kale
• 1/4 cup toasted cashew pieces
• optional
• 1 Tbs. sesame seeds
• optional

Instructions

1. To make Dressing: Combine all ingredients in small bowl.
2. Set aside.
3. To make Salad: Combine tofu, mushrooms, celery, carrots, turnip, cucumber, cilantro, and green onions in bowl.
4. Pour Dressing over top, and toss gently.
5. Let stand at least 30 minutes, stirring occasionally.
6. Just before serving, sprinkle in red pepper flakes.
7. Line platter or fill bowls with shredded romaine, top with tofu-vegetable mixture, and garnish with cashews and sesame seeds (if using).