Gỏi Xoài Tôm Khô Chay (Vegan Mango Salad with Dried Shrimp)

Ingredients

• 2 Green mango, shredded
• 1 Carrots, shredded
• 1/2 Red onion, thinly sliced
• 1/4 cup Vegan dried shrimp (shiitake mushrooms)
• 2 tbsp Roasted peanuts, crushed
• 1/4 cup Fresh mint leaves, chopped
• 1/4 cup Fresh basil leaves, chopped
• 3 tbsp Lime juice
• 2 tbsp Fish sauce (vegan)
• 1 tbsp Sugar
• 1/4 tsp Chili flakes (optional)

Instructions

1. 1If you are making the vegan dried shrimp from scratch, soak the dried shiitake mushrooms in hot water until they are soft. Then, shred the softened mushrooms thinly and fry them in a dry pan over medium heat (350°F / 175°C) for 5-10 minutes, or until they are crispy. Set aside the 1/4 cup vegan dried shrimp.
2. 2In a large bowl, combine the 2 green mangoes, shredded, the 1 carrot, shredded, and the 1/2 red onion, thinly sliced.
3. 3Add the prepared 1/4 cup vegan dried shrimp, the 2 tablespoons roasted peanuts, crushed, the 1/4 cup fresh mint leaves, chopped, and the 1/4 cup fresh basil leaves, chopped, to the bowl with the mango mixture.
4. 4In a small bowl, whisk together the 3 tablespoons lime juice, the 2 tablespoons vegan fish sauce, the 1 tablespoon sugar, and the 1/4 teaspoon chili flakes (if using).
5. 5Pour the dressing evenly over the salad ingredients in the large bowl.
6. 6Toss all the ingredients together gently until well combined. Serve the salad immediately, or cover the bowl and chill it in the refrigerator for later.

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