Mushroom cabbage salad with freshly made Nuoc Cham sauce

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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