Vegan Korean Taco with Cabbage Slaw and Spicy Mayo
Ingredients
- 2 packages soy minced meat
- 1/4 red cabbage
- 1/4 green cabbage
- 2 carrots
- 2 limes
- Salt, pepper
- 1/4 cucumber
- 2 tbsp rice vinegar
- 1 tsp chili flakes
- 1 tbsp starch
- Sesame oil
- 3 tbsp chili oil
- 1 thumb-sized piece of ginger
- 2 garlic cloves
- 1 tbsp brown sugar
- 5 tbsp soy sauce
- 6 flour tortillas
- Handful of cilantro
For the sauce
- 1/2 cup vegan mayonnaise
- 1 tbsp sambal olek paste
- 1 tbsp lime juice
Preparation
Chop up the red cabbage and green cabbage into slim pieces.
Chop the cucumber into small pieces.
Mix the chopped vegetables together with a bit of oil, lime juice, and rice vinegar.
Chop the carrots into tiny pieces.
Mince the garlic and ginger, then fry them in oil.
Add the soy minced meat and carrot pieces to the pan.
Season with salt, pepper, and chili flakes.
Mix in the starch to thicken the mixture.
Deglaze the pan with brown sugar and soy sauce.
Heat up the flour tortillas.
Mix all the sauce ingredients together, adjusting the water to achieve the preferred consistency.
Assemble the tacos: add the soy meat to the tortillas, followed by the chopped veggies.
Finish off with a squeeze of lime juice and chopped cilantro.
Serve the tacos with the prepared sauce.
