Mushroom cabbage salad with freshly made Nuoc Cham sauce
Ready in minutes, this vegan salad is perfect for a light lunch
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 2 to 3 |
10 gms Dehydrated button mushrooms
70 gms Cabbage, finely chopped
20 gms Carrot, julienned
10 gms White onion, thinly sliced
20 gms Cucumber, julienned
1 gm Mint leaves, chopped
1 gm Thai basil leaves, chopped
70 gms of Vegan Nuoc Cham sauce
20 gms Lime juice
10 gms Peanuts
Salt to taste, optional
2 gms Crispy shallots, optional
In a pan, lightly stir-fry the dehydrated button mushrooms over a medium flame with olive oil or air-fry for one minute. Set aside.
To make the vegan Nuoc Cham sauce, add 50 ml of water, 100 grams of white sugar, 100 grams of soy sauce, and 100 grams of white vinegar to a small bowl and stir until dissolved.
Now, add cabbage, carrot, white onion, mint leaves, basil leaves, mushrooms, crushed peanuts, and vegan Nuoc Cham sauce in a large mixing bowl and combine well.
Add some lime juice and toss the salad.
Garnish with some crispy shallots and serve.
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