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🥗 Fresh Thai Salad with Vegan Minced Meat

564 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs
• ginger, fresh 30 g
• organic limes 2 pcs
• chili, ground 2 tsp
• soy sauce 4 tbsp
• onions, red 2 pcs
• peppers, red 2 pcs
• cucumbers 1 pcs
• peanuts, roasted and salted 40 g
• Vemondo vegan mince 550 g
• oil 3 tbsp
• savoy cabbage 500 g
• cilantro, fresh 15 g

Instructions

1. 1. Peel the garlic and the ginger. Cut both ingredients into very small cubes.
2. 2. Wash the limes under hot water. Dry them thoroughly.
3. 3. Grate the lime zest finely. Squeeze the juice out of the limes.
4. 4. Put the garlic, ginger, chili, soy sauce, lime juice, and lime zest into a small bowl.
5. 5. Stir the ingredients well until a uniform sauce is formed.
6. 6. Halve the onions and peel them.
7. 7. Cut the onions into thin strips.
8. 8. Wash the bell peppers.
9. 9. Halve the bell peppers and remove the core and seeds.
10. 10. Cut the bell peppers into fine cubes.
11. 11. Wash the cucumber.
12. 12. Cut the cucumber into fine cubes.
13. 13. Chop the peanuts coarsely.
14. 14. Loosen the vegan minced meat in the packaging slightly with a fork.
15. 15. Heat oil in a frying pan on high heat.
16. 16. Fry the vegan minced meat in it for about 8 minutes until crumbly.
17. 17. Put the fried vegan minced meat into a large bowl.
18. 18. Add the onions, the bell peppers, the cucumber, and the peanuts.
19. 19. Pour the seasoning sauce over it.
20. 20. Mix all ingredients well together.
21. 21. Wash the Napa cabbage.
22. 22. Remove the hard base of the Napa cabbage.
23. 23. Cut the Napa cabbage into thin strips.
24. 24. Place the Napa cabbage strips on the plates.
25. 25. Put the salad on top of the Napa cabbage.
26. 26. Wash the coriander.
27. 27. Shake the coriander dry.
28. 28. Pluck the coriander leaves from the stems.
29. 29. Sprinkle the salad generously with the coriander leaves.
30. 30. Serve the salad.

Nutrition per serving

• kcal: 564
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 32 g