Chinese-Style Shredded Vegetable and Tofu Salad Recipe

Name: Chinese-Style Shredded Vegetable and Tofu Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tbs. low-sodium soy sauce, 3 Tbs. rice vinegar, 2 Tbs. natural sugar, such as coconut sugar, 1 Tbs. toasted sesame oil, and more.

Yes, Chinese-Style Shredded Vegetable and Tofu Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese-Style Shredded Vegetable and Tofu Salad

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