Vegan Main Dishes/ Vegan Recipes/ Vegan Salads

Chinese-Style Shredded Cold Vegetables and Tofu

Chinese-syle shredded salad

A friend from Shanghai described this to me as a typical dish that comes as close the definition of  salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive “cold mix.” This veganized version features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal.

Chinese-syle shredded salad

Chinese-Style Shredded Cold Vegetables and Tofu

This veganized version of a Chinese cold dish features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal.
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Course: Main dish salad
Cuisine: Asian
Diet: Vegan, Vegetarian
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 to 6
Author: Veg Kitchen

Ingredients

Dressing

  • 3 tablespoons natural reduced-sodium soy sauce
  • 1 tablespoons dark sesame oil
  • 2 tablespoons natural granulated sugar coconut sugar is good with this
  • 3 tablespoons rice vinegar

Salad

  • 1 small turnip peeled and cut into 2- to 3-inch matchsticks
  • 2 medium carrots peeled and cut into 2- to 3-inch matchsticks
  • 1/2 medium crisp cucumber peeled and cut into 2- to 3-inch matchsticks
  • 2 medium celery stalks cut into 2- to 3-inch matchsticks
  • 8- ounce. package baked tofu preferably teriyaki flavor, cut into 2- to 3-inch matchsticks
  • 2 scallions green parts only, cut into 2- to 3-inch ribbons
  • 2 to 3 oz. shiitake mushrooms stemmed and thinly sliced (see note)
  • 1/4 cup minced fresh cilantro

To finish

  • Dried hot red pepper flakes to taste
  • Shredded romaine lettuce or tender kale for serving
  • Toasted cashew pieces or sesame seeds for garnish optional

Instructions

  • Combine the dressing ingredients in a small bowl, stir together, and set aside.
  • Combine the turnip, carrots, cucumber, celery, tofu, scallions, mushrooms, and cilantro in a mixing bowl and stir gently. Pour the dressing over them and stir gently again. Allow the mixture to stand for at least 30 minutes, stirring from time to time.
  • Just before serving, taste to see if you’d like to add more soy sauce, sugar, and/or vinegar. Sprinkle in some some red pepper flakes — enough to give the mixture gentle heat, but not to over power it.
  • Line a serving platter with shredded lettuce or kale, which help to absorb the plentiful marinade. Top with the optional cashew pieces or sesame seeds, and serve.

 

Chinese-style shredded salad recipe

Originally published in the Sept. 2014 issue of Vegetarian Times.

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