Chinese-Style Shredded Vegetable and Tofu Salad

15 20 535
Ingredients Minutes Calories
Prep Cook Servings
20 min 0 min 2
Chinese-Style Shredded Vegetable and Tofu Salad
Health Highlights


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).

Nutrition Facts

Per Portion

Calories 535
Calories from fat 244
Calories from saturated fat 38
Total Fat 27.1 g
Saturated Fat 4.2 g
Trans Fat 0
Polyunsaturated Fat 11.6 g
Monounsaturated Fat 9.9 g
Cholesterol 0
Sodium 1036 mg
Potassium 1089 mg
Total Carbohydrate 44 g
Dietary Fiber 9.4 g
Sugars 20.9 g
Protein 33 g

Dietary servings

Per Portion

Meat Alternative 2.2
Vegetables 4.8

Energy sources