Ingredients

1. 4 Bamboo shoot (Grated)
2. 4-5 Bay leaves
3. 2 tablespoon Sesame oil
4. 3 tablespoon Soy sauce
5. 1 tablespoon Miso
6. 1 Lime juice
7. ½ cup freshly chopped cilantro leaves
8. ¼ cup freshly chopped mint
9. 1 cup sliced purple cabbage
10. ½ cup chopped peanuts

Directions

1. Boil some water in a pan. Add bay leaves and grated bamboo shoot in the boiling water.
2. Add 1 tbs sesame oil and 1 tbs soy sauce to the boiling water and stir the mixture. Let the water to boil for 2-3 minutes.
3. Drain the water from the bamboo shoot, pick up the bay leaves and let it cool down.
4. Heat the non-stick pan on medium heat and roast the peanut. Once roasted remove to a small container.
5. In the same heated non-stick pan, add 1 tbs sesame oil and cabbage and cook the cabbage lightly for few seconds. Then add 2 tbs soy sauce and 1 tbs miso. Mix them well and switch off the heat for about two minutes.
6. Add the cooked bamboo shoots to the cabbage and mix them well.
7. Now combine the mint, cilantro and lime juice. Mix the salad thoroughly.
8. Serve the salad on top of the cucumbers and garnished with some cilantro and roasted peanuts.

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