Happy Satuday everyone!

 
As many of you might know, I was traveling South Vietnam in March. I got to know a reaaaly amazing vegan recipe there, which I'd like to share with you today. In the small coastal town Mũi Né this Vietnamese vegetarian (actually vegan) salad called Goi Chay was part of every vegetarian menu. Goi Chay is the veggie version of the well known Goi Gà which is a chicken cabbage salad. 😋

In the healthy and cruelty free Goi Chay the chicken is substituted by tofu or mushrooms. I love the combination of red cabbage, fresh mint and crunchy peanuts in this recipe and I hope you'll give it a try. You need only few ingredients and it is very quick and easy to make. 💚

[You can find a link to the German version of this recipe at the end of this post.]

 
Ingredients

For the salad:

• 200 g tofu or mushrooms of your choice
• ½ tsp coconut oil
• 30-50 g fresh mint, optionally also some Thai basil
• 1 small head of red cabbage, alternatively white cabbage
• 2 carrots
• 1 small cucumber
• handful of lettuce
• handful of roasted peanuts (50 g)

For the dressing:

• juice of 2 limes
• 30 ml soy sauce (gluten free tamari if you like)
• 2 tsp sweetener of choice like palm or date syrup
• 1 clove of garlic, minced

Instructions:

1. Heat up the coconut oil in a frying pan.
2. Cut the tofu into little cubes and get rid of the excess water by pressing between two paper towels.
3. Fry the tofu for some minutes, until golden brown.
4. Chop the rest of the salad ingredients finely, put them in a bowl and add the cold tofu.
5. Combine all ingredients for the dressing in a little bowl and add to the salad.
6. Let it sit for at least 15 minutes and sprinkle with some chopped peanuts before serving.

You can find the German version of this recipe >>here<<

If you like this recipe I'd appreciate your upvote, follow and resteem! 💚

I hope you'll give this yummy and colorful recipe a try and I can't wait to hear how you liked it!

Have a great weekend everyone!

Yours, Sofia