| 15 | 20 | 502 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 2 |
| 3 tbsp | Soy sauce, low sodium (dressing) |
| 3 tbsp | Rice vinegar (dressing) |
| 2 tbsp | Coconut sugar (dressing) |
| 1 tbsp | Sesame oil (dressing) |
| 1 package | Tofu, regular, firm (baked, cut into matchsticks ) |
| 2 medium stalk(s) | Celery (julienned ) |
| 2 medium | Carrots (julienned ) |
| 1 small | Turnip (julienned ) |
| 1/2 cucumber(s) | Cucumber (peeled and julienned ) |
| 1/4 cup | Cilantro (coriander) (chopped ) |
| 2 green onion (stem) | Green onion (cut into ribbons ) |
| 1/2 tsp | Red pepper flakes |
| 2 cup | Lettuce, romaine (shredded or baby kale) |
| 1/4 cup | Cashew nuts, raw (toasted, optional ) |
| 1 tbsp | Sesame seeds |
To make Dressing: Combine all ingredients in small bowl. Set aside.
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.
3Just 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).
| Meat Alternative | 2.2 |
| Vegetables | 6.3 |
