Change things up for the whole family with a vegetarian salad made from coconut meat and cassava is a pretty good idea on those peaceful vegetarian days. Salad crunchy, with a rich sweet and sour, spicy flavor will surely make everyone fall in love. Into the kitchen with TasteVN now!
1. Vegetarian salad from coconut meat
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Vegetarian salad from coconut meat Serves 2 – 3 people
Coconut meat 150 gr (coconut flesh) Purple cabbage 100 gr Carrot 100 gr Lettuce 50 gr Cilantro 3 sprigs Fried shallots 10 gr Roasted peanuts 10 gr Sugar 1 tablespoon Salt 2 teaspoons Lime juice 2 tablespoons Vegetarian fish sauce 1/2 tablespoon
How to choose fresh and delicious ingredients
How to choose fresh and delicious purple cabbage
- It is advisable to choose heavy heads of cabbage with tightly packed leaves.
- Good cabbage has heads that are not spreading, tightly packed, closed, and have small stems.
- Avoid buying cabbage with yellow leaves, a rotten smell, split cores, opened leaves, or many bruises. Avoid cabbage with brown stems or brown spots on the skin.
- Good cabbage is dark purple in color, with crunchy, fresh, and firm leaves.
How to choose fresh and delicious carrots
- Choose carrots that are slender, of moderate size, still have their leaves, and feel firm when picked up, not too soft. Avoid choosing carrots that are bruised all over, have incomplete cracks, or are missing a corner.
- Choose carrots with intact, smooth skins, not rough or with black spots.
- Choose those with a uniform orange color; avoid those that are too dark, which may indicate pesticide use.
How to choose delicious coconut
- You should choose medium coconuts for mixing salads; this type of coconut is neither hard nor soft, and has a sweet and fatty taste that is most suitable for salads.
- Medium coconut has a slightly pale color, is uniformly colored without spots, and has a soft shell.
- You can buy coconuts that have been peeled; observe the inside of the coconut flesh, which should be a translucent white, neither clear nor slightly opaque or off-white, while the outer shell has a light brown color.
- When buying coconuts that have had their outer shell removed, pay attention to the fibers on the outside of the inner shell, which should not be smooth and shiny. Medium coconuts, after the hard shell has been carved away, will show a layer of light brown shell, not dark brown, and you should be able to press it with your fingernail.
How to prepare Vegetarian Salad from coconut flesh
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Prepare the cabbage
Red cabbage should be picked, removing wilted and wormy leaves, then soak it in water mixed with 2 tablespoons of diluted salt for about 5 – 10 minutes to clean, rinse well with cold water, and let drain. Cut or shred the red cabbage thinly.
Tip:
- Soaking cabbage in salt will make it crisper and tastier.
- Cutting or shredding the cabbage very thin will allow the salad to absorb flavors better.
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Prepare the carrot and coconut flesh
Lettuce and cilantro should be trimmed at the base, washed clean, and cut into bite-sized pieces.
Carrots should be peeled and shredded into long, thin strands. Coconut flesh can be cut into strips or cubes according to preference.
Tip: You can mix shredded carrots with sugar to make them crisper and sweeter.
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Mix the salad dressing
Put 2 tablespoons of calamondin juice, 1/2 tablespoon of vegetarian fish sauce, 1 tablespoon of sugar into a bowl and stir well.
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Mix the salad
Add the lettuce, cilantro, carrots, coconut rice, cabbage, and the prepared salad dressing into a large bowl. Use chopsticks to mix well, and let it sit for about 5 minutes for the salad to absorb the flavors.
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Final product
Place the salad on a plate and sprinkle some roasted peanuts or sesame on top to finish.
The vegetarian salad from coconut rice is chewy and rich, with crispy carrots and cabbage, and a tangy-sweet dressing. This dish is very suitable to eat with rice or rice paper, both are very delicious.
2. Vegetarian salad from cassava
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for vegetarian salad from cassava Serves 2 – 3 people
Cassava 200 gr (jicama) Carrot 100 gr Lettuce 200 gr Fried tofu skin 100 gr Shallots 3 bulbs Roasted peanuts 20 gr Garlic 3 cloves Chili 1 piece Sugar 2 tablespoons Vinegar 2 tablespoons Fish sauce 1 tablespoon Mayonnaise 1 tablespoon (if desired) Cooking oil 3 tablespoons
How to choose fresh and delicious cassava
- You should choose tubers that are small to medium-sized, smooth skin, light brown color, with no spots of rot on the tuber.
- Fresh and delicious cassava should also have a weight that corresponds to its size; if the tuber is large but light, it often indicates that it has been in the ground for a long time, and a lot of water has been lost from the tuber.
How to prepare Vegetarian Salad from Cassava
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Prepare the ingredients
Remove the old leaves from the lettuce, wash thoroughly, drain, and then cut into bite-sized pieces.
Tear the fresh bean curd skin into bite-sized pieces. If you bought dried bean curd skin, soak it in water for about 20 minutes until soft, then tear it into pieces.
Slice the shallots, and finely chop the garlic and chili.
Peel the carrot and cassava, then cut them into strips.
Tip:
- Do not cut the cassava too small, or else when mixing the salad, it will release water, making the dish less tasty.
- You can mix the shredded carrot with sugar to make it crisper and sweeter.
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Fry the bean curd skin
Heat a pan on the stove, add 3 tablespoons of cooking oil, and then add the bean curd skin to fry until golden brown on both sides, then remove and drain the oil.
Tip: You should fry the bean curd skin until golden and crispy, so when mixing the salad, the bean curd will absorb the seasoning and become soft and delicious. If you don’t fry it crispy, the bean curd skin will be chewy when mixed in the salad.
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Make the dressing
In the oil pan where you fried the tofu skin, add the shallots and fry until fragrant, then remove the shallots, leaving a little in the pan to make the dressing.
Next, add minced garlic and chili to the pan with the fried shallots, then add 2 tablespoons of vinegar, 1 tablespoon of fish sauce, and 2 tablespoons of sugar. Stir gently and adjust the heat to low for 2 more minutes until the sauce thickens slightly, then turn off the heat and let it cool.
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Mix the salad
Add lettuce, cassava, carrots, fried shallots, and the dressing into a large bowl and mix well to absorb the seasonings.
Then add roasted peanuts and tofu skin, mix again, and transfer to a plate.
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Final product
Sprinkle a little more peanuts, add mayonnaise sauce, and enjoy. The vegan salad from cassava is delicious with the crunchy sweetness of the cassava, the nutty flavor of peanuts, and the sweet and sour spiciness that stimulates the taste buds, inviting the family to enjoy together.
See more: How to make simple mayonnaise at home
See more
It’s really simple to immediately make vegetarian salad from coconut rice and cassava very appealing, isn’t it? Let’s get cooking right away!
*Refer to images and recipes from the YouTube channel Ba Me Que.
