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Bring a medium pot of water to boil.
While the water is heating, clean and chop the cabbage into 8 wedges, spinach into 2" pieces so it’s easier to blanch.
Add the cabbage to the pot of boiling water to blanch for 10 seconds, spinach for 5 seconds. Drain and let cool.
While waiting for the veggies to cool, chop the tofu skin, soaked mushrooms (Squeeze the juice out) and cellophane noodles into roughly 5mm pieces. Carrots need to be chopped slightly finer than that. Mix all the chopped ingredients in a large mixing bowl.
Once the blanched veggies are cool enough to handle, chop them up into 5mm pieces then move to a nut milk bag/ laundry bag/ cheese cloth and squeeze out about 80% of the water.
Add the squeeze veggie to the mixing bowl and mix in the seasoning: 5 TBsp Soy Sauce, 4 TBsp Sesame Oil, 1 TBsp Sugar, 1 TBsp freshly grated ginger, 2 tsp ground white pepper, 1 tsp salt (or to taste). Mix well.