Vegan recipe

Steamed buns with coleslaw and smoky mayo

30 Min.


Other ingredients:

Mizuna, Asiamix lettuce or Frizee.

Steamed Buns


Cabbage Salad:

100 g spring cabbage

¼ pc. Red cabbage

¼ pc. Savoy cabbage

2 tbsp sesame oil

1 tbsp rice vinegar

2 tbsp soy sauce

80 g kimchi


Smoked mayo:

80 g soy milk unsweetened

200-250 g smoke oil (any other oil can be used)

2 tbsp vinegar



Cabbage salad:

Remove the stalk and coarse stems from the cabbage and cut into fine strips.

Heat the sesame oil in a Teflon pan and fry the cabbage strips in it.

Finely chop the kimchi and add.

Season with rice vinegar and soy sauce.


Smoked mayo:

Put the soy milk and vinegar in a narrow and tall cup.

Using a hand blender, slowly blend in the oil in a thin stream until the desired consistency is reached.

Season to taste with salt.



Fry the Luya BBQ Chunks with a little oil in a Teflon pan.

Carefully open the warm Steamed Buns and fill with Luya, coleslaw and the smoky mayo.

Garnish with Asian mixed herbs/salad.

Made in Bern.

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