Gỏi Hến Chay

Gỏi Hến Chay is a refreshing vegan Vietnamese salad that combines textured plant-based ingredients with zesty lime and aromatic herbs. This light dish is perfect for a healthy lunch or a vibrant side at dinner.

Ingredients

• Sautéed oyster mushrooms - 150 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, thinly sliced
• Fresh mint leaves - 1/4 cup, chopped
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Fish sauce substitute (vegan) - 1 tablespoon
• Agave syrup - 1 teaspoon
• Chili flakes - 1/2 teaspoon (optional)
• Roasted peanuts - 2 tablespoons, crushed
• Lettuce leaves - 4 large, for serving

Steps

1. In a pan over medium heat, sauté the oyster mushrooms until golden brown, about 5-7 minutes. Set aside to cool.
2. In a large bowl, combine the julienned cucumber, carrot, and red bell pepper.
3. Add the sautéed mushrooms, chopped mint, and cilantro to the vegetable mix.
4. In a small bowl, whisk together lime juice, vegan fish sauce, agave syrup, and chili flakes if using.
5. Pour the dressing over the salad mixture and toss gently until everything is coated evenly.
6. To serve, place a few lettuce leaves on plates and spoon the salad mixture onto the leaves. Top with crushed roasted peanuts.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 24 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from vegetables, aiding digestion.
• Packed with vitamins and minerals from fresh herbs and vegetables.

Tags