Recipe by Katie Mae
Makes 2–4 servings | Ready in 15 minutes
Stores 1 week in fridge (nuts and sprouts kept separate)
8 oz tempeh, thinly sliced
4 cups Napa cabbage, thinly sliced (about 8 oz; any cabbage works)
4 cups romaine lettuce, thinly sliced (about 4 oz)
2 cups grated carrot
1 red bell pepper, thinly sliced
5 green onions, thinly sliced on an angle
1 cup mung bean or other sprouts
¼–½ cup plain cashews or peanuts (optional)
¼ cup diced cilantro + extra for garnish
2 oranges, juiced
2-inch piece of ginger
2 tablespoons rice vinegar
2 tablespoons tahini
1 tablespoon peanut butter (optional)
1 tablespoon tamari or salt-free seasoning (optional)
- Steam tempeh in a pot with a steam basket on the stovetop for 10 minutes, or in an electric pressure cooker for 3 minutes.
- Add all of the dressing ingredients to a blender. Blend into a smooth vinaigrette.
- Add the cabbage, romaine, carrot, bell pepper, green onions, and steamed tempeh to a large salad or mixing bowl. Pour half of the salad dressing over the veggies and toss well. If you have time, let the mixed salad marinate in the fridge for 30 minutes to enhance the flavor.
- When it’s time to serve, plate the salad onto individual dishes. Top with sprouts and nuts of your choice. Drizzle the remaining vinaigrette over the salads, and garnish with extra cilantro.