Asian Vegan Salad

• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1 large grated carrot
• 1 cup shimeji mushroom
• 1 tsp oil
• 1 dash salt
• 1/4 cup water
• 1/4 cup coriander
• 6 small cherry tomatos

1. in pan sautAS carrot with oil then add water bring it to a boil
2. add sauce then add mushroom sautee another 1 minute off heat then add sesame oil mix well
3. Season with salt
4. Top with fresh coriander leaf and small cherry tomato

soy sauce, sesame oil, carrot, mushroom, oil, salt, water, coriander, tomatos

Taken from cookpad.com/us/recipes/335672-asian-vegan-salad (may not work)