Prep 15 m
Cook 5m
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

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Ingredient Substitution Guide


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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