Shredded Thai Vegetable Salad In Lettuce Cups

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Ingredients

1 head boston lettuce

1 tablespoon flaxseed oil

1/2 tablespoon reduced-sodium soy sauce

1 teaspoon white or red wine vinegar

pinch of salt

6 ounces soft silken tofu, drained and cut in small cubes

3/4 cup shredded green or napa cabbage

1/2 cup shredded carrot

1/2 cup thinly sliced red onion

2 tablespoons cilantro

pinch of red-pepper flakes

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