This is a really good Asian inspired raw (if you use nama shoyu) salad. It pairs nicely with Thai or Chinese takeout food too.
Thinly slice 10-12 leaves napa cabbage into fine strips, then press water out of the cabbage using a paper towel. Reserve.
Thinly slice and chop 4 shiitake mushrooms. In a small cup or ramekin, mix mushrooms with 1 TB soy sauce and let sit for 3-5 minutes.
Now pour the extra soy sauce (from the mushrooms) into a cup for the sauce and add:
1- 2 tea komezu (japanese vinegar)
1 drop chile oil
Stir together sauce. Plate individual salads with some cabbage shreds, marinated mushrooms and a couple drips of the sauce. Serve immediately.