nutritional information

Per 1-cup serving:

  • Calories: 187
  • Protein: 10 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 23 g
  • Cholesterol: 0 mg
  • Sodium: 617 mg
  • Fiber: 4 g
  • Sugar: 17 g
Vegan

Chinese-Style Shredded Vegetable and Tofu Salad

Chinese-Style Shredded Vegetable and Tofu Salad

Serves 4

Literally translated, the name for this salad in Chinese is “cold mix.”
Dressing
  • 3 Tbs. low-sodium soy sauce
  • 3 Tbs. rice vinegar
  • 2 Tbs. natural sugar, such as coconut sugar
  • 1 Tbs. toasted sesame oil
Salad
  • 1 8-oz. pkg. baked tofu, cut into matchsticks
  • 2–3 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
  • ½ medium cucumber, peeled and cut into matchsticks
  • ¼ cup chopped cilantro
  • 2 green onions, green parts only, cut into ribbons
  • ½ tsp. red pepper flakes
  • 2 packed cups shredded romaine lettuce or baby kale
  • ¼ cup toasted cashew pieces, optional
  • 1 Tbs. sesame seeds, optional

1. To make Dressing: Combine all ingredients in small bowl. Set aside.

2. To make Salad: Combine tofu, mushrooms, celery, carrots, turnip, cucumber, cilantro, and green onions in bowl. Pour Dressing over top, and toss gently. Let stand at least 30 minutes, stirring occasionally.

3. Just before serving, sprinkle in red pepper flakes. Line platter or fill bowls with shredded romaine, top with tofu-vegetable mixture, and garnish with cashews and sesame seeds (if using).

September 2014 p.50

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