Vegan Larb

Vegan salad
Total: 45 min. | Active: 30 min.
vegan, lactose-free, healthy and balanced, Low Carb

Traditionally, this spicy sour Thai salad would be made with pork or chicken. For this vegan recipe, however, we are using cauliflower and shiitake mushrooms as a base, which gives the dish an umami flavour.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

To soften the mushrooms
25 g dried shiitake mushrooms
2 dl water, warm
Dressing
1  lime, the whole juice
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp coarse cane sugar
Larb
4 tbsp sesame oil
900 g cauliflower, cut into small florets
1  shallot, finely chopped
1  garlic clove, finely chopped
2 stick lemongrass, outer leaves removed, core finely chopped
½  red chilli, finely chopped
1  kaffir lime leaf (Thai-Kit)
1 bunch herbs (e.g. coriander, Thai basil, mint), leaves torn off
1  spring onion incl. green part, cut into rings
  salt and pepper to taste
To serve
½  cucumber, in slices
3 tbsp peanuts, coarsely chopped
1  lime, cut into wedges

How it's done

To soften the mushrooms

Soften the mushrooms in warm water for approx. 15 mins. Set aside 4 tbsp of the mushroom water. Drain and roughly chop the mushrooms.

Dressing

Whisk the lime juice, soy sauce, sesame oil and reserved mushroom water with the sugar until the sugar has fully dissolved.

Larb

Heat the oil in a wok or frying pan. Add the cauliflower, shallot, garlic, lemongrass, chilli and kaffir lime leaf, stir fry for approx. 5 mins. until the vegetables are just soft. Add the mushrooms, stir fry for a further 2 mins. Remove the pan from the heat. Pour in the dressing. Roughly chop half of the herbs, add with the spring onion, mix, season.

To serve

Plate up the Larb with the cucumber and the remainder of the herbs. Scatter the peanuts on top, serve with the lime.

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