Oriental Vegetable Salad in Tofu Dressing


1/2 cup blanched oyster mushroom
1/3 cup blanched chicharo
1/3 cup canned young corn slices
1/3 cup blanched carrot strips
1/4 cup turnip strips
3/4 cup shredded lettuce
1/3 cup cooked scrambled egg strips
3 tablespoons water
1 tablespoon soy sauce
1/2 teasppon AJI-SHIO Seasoning Mix with Garlic
1/4 cup boiled and mashed tofu
2 tablespoon vegetable oil
1/2 teaspoon sesame oil


  1. In a salad bowl, combine mushroom, chicharo, young corn, carrots, turnip, lettuce and egg strips. Set aside.
  2. For the dressing, combine water, soy sauce, AJI-SHIO Seasoning Mix with Garlic.
  3. Plus, tofu, vegetable oil and sesame oil. Blend well by using a wire whisk until it reaches a smooth consistency.
  4. Pour over mixed vegetables and toss.
Makes 1 serving