Pomelo salad with crispy enoki mushrooms (Yum som o) from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 87) by Jackie Kearney

  • desiccated coconut
  • lime juice
  • Show all ingredients...
  • Serves : 4-5 as small plates

  • EYB Comments

    Can use the book's "Vegan fish sauce" recipe." Can substitute red onion for banana shallots, kale leaves for spinach leaves, unrefined brown sugar for date syrup, tamarind concentrate for tamarind pulp, soy sauce or tamari for the vegan fish sauce, any mushrooms for enoki mushrooms, tamari or coconut aminos for soy sauce, and vegetable oil for coconut oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Vegan fish sauce" recipe." Can substitute red onion for banana shallots, kale leaves for spinach leaves, unrefined brown sugar for date syrup, tamarind concentrate for tamarind pulp, soy sauce or tamari for the vegan fish sauce, any mushrooms for enoki mushrooms, tamari or coconut aminos for soy sauce, and vegetable oil for coconut oil.

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