|1/4 cup Tofu|
|1/2 cup Shredded cabbage|
|1/4 cup Diced carrot|
|1/4 cup Diced Cucumber|
|1/4 cup Diced green bell pepper|
|2 tsp Lemon juice|
|1 tsp Soy sauce|
|1 tbsp Mint|
|1 tsp Dried basil|
|2 tbsp Crushpeanuts|
|To taste Salt|
When Mayuri suggested that the theme International feast with that clause that we pick a country whose name starts with the same alphabet as our, I chose Vietnam. The next challenge was to cook a vegetarian dish from the country and which suits my diet palate. Going through recipes on the web, I decided to make Goi chay as my contribution to the theme. I have minimally adapted the recipe from here.
In this salad, I have used green cabbage, carrots, Green bell pepper and cucumber. The dressing is with a little olive oil, soy sauce and lemon juice. The herbs that I have used are basil and mint with a generous amount of crushed peanuts to add to the crunchiness of the salad
Mix all the the ingredients in a bowl and transfer it to a serving plate and serve immediately
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