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Vietnamese Cabbage Salad

6/20/2012

 
Picture
1 cup shredded green cabbage
1 cup shredded purple cabbage 
1 cup toasted julienne firm tofu 
1 cup fresh button mushroom julienne
1 cup carrots julienne 
1/2 cup crushed toasted peanuts 
1 cup fresh herbs julienne: Thai basil, mint, cilantro

Dressing 
1 cup fresh lime juice
1 cup water
2 tsp oil
sugar to taste
soy sauce to taste 


 

M
ix the dressing and set aside.  Mix everything else together.  Toss the dressing with the salad before serving.    



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    About Vegan Recipes

    Here are the vegan recipes of some of the dishes from our kitchen.

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Berkeley Buddhist Monastery, 2304 McKinley Ave, Berkeley, CA 94703
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