Recipes
Thai Bamboo Shoot Salad
January 14, 2012
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
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Ingredients
- 4 Bamboo shoot (Grated)
- 4-5 Bay leaves
- 2 tablespoon Sesame oil
- 3 tablespoon Soy sauce
- 1 tablespoon Miso
- 1 Lime juice
- ½ cup freshly chopped cilantro leaves
- ¼ cup freshly chopped mint
- 1 cup sliced purple cabbage
- ½ cup chopped peanuts
Directions
- 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.
