4servingsTrader Joes baked tofu(teriyaki or sriracha flavor), cubed
Put all the ingredients for the salad dressing in a jar and shake well to combine. If you are marinating tofu or another protein, combine it in a bowl with 2 tbsp of the dressing and let it sit while you chop the vegetables.
Shred, cube and slice the vegetables. Cilantro and kimchi and combine them in a large mixing bowl.
Spoon the dressing over the vegetables and toss to coat. (I use about 1 to 1½ tbsp dressing per serving.)
Serve onto bowls or plates and top with your protein of choice. Sprinkle with sesame seeds or chopped peanuts. Eat immediately.
This salad does not keep well once dressed; if you prepare it in advance, chop the veggies but only dress when you are about to serve it. A wide variety of veggies work in this recipe, such as --
shredded Brussels sprouts
raw grated sweet potato
raw or lightly steamed asparagus (cut into 1-inch pieces)
kale, arugula and other leafy greens
zucchini noodles (zoodles)
cubed or grated jicama (a particular favorite with your gut bacteria!)
sugar snap peas
For Ultimate Diversity, ary vegetables in accordance with the seasons (e.g., lower-starch veggies in the summer and higher-starch ones in the winter).