This flavorful salad is high in fiber and protein. It has added benefits such as potassium, zinc and B6 . . . Vegan Thai at its best! For written recipes visit http://www.theyumyumyogi.net
4Bamboo shoot (Grated)
½cupfreshly chopped cilantro leaves
¼cupfreshly chopped mint
1cupsliced purple cabbage
Boil some water in a pan. Add bay leaves and grated bamboo shoot in the boiling water.
Add 1 tbs sesame oil and 1 tbs soy sauce to the boiling water and stir the mixture. Let the water to boil for 2-3 minutes.
Drain the water from the bamboo shoot, pick up the bay leaves and let it cool down.
Heat the non-stick pan on medium heat and roast the peanut. Once roasted remove to a small container.
In the same heated non-stick pan, add 1 tbs sesame oil and cabbage and cook the cabbage lightly for few seconds. Then add 2 tbs soy sauce and 1 tbs miso. Mix them well and switch off the heat for about two minutes.
Add the cooked bamboo shoots to the cabbage and mix them well.
Now combine the mint, cilantro and lime juice. Mix the salad thoroughly.
Serve the salad on top of the cucumbers and garnished with some cilantro and roasted peanuts.