Thai Salad with Nutty Tempeh
Ready in 30 minutes
Serves 3+ people
- 1-2 medium whole carrots, “ribboned” with a vegetable peeler or spiralizer
- 2 stalks green onions (finely chopped)
- ¼ cup chopped cilantro
- 2-3 Tbsp chopped mint
- 1 cup loosely packed spinach (chopped)
- 1 cup thinly sliced red cabbage
- Variations using regular cabbage, quinoa, other leaves.
- ½ – 1 Tbsp almond butter
- 1 Tbsp gluten-free tamari (or soy sauce)
- ¼ Tbsp maple syrup
- 1 red Thai chili minced or 1/4 tsp red pepper flake or no chili
- 1 medium lime, juiced (yields ~3 Tbsp or 45 ml)
- ¼ cup water or less (to thin)
Tempeh & Marinade
- 4-8oz tempeh
- 1 whole fresh or dried bird’s eye chili (minced/crushed // or sub 1/4 tsp red pepper flake)
- 1 ½ Tbsp sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
- 2 Tbsp almond butter
- 2 Tbsp gluten-free tamari (or soy sauce)
- 2 Tbsp lime juice
- 1 Tbsp maple syrup
- Tempeh: Rinse, pat dry, and cut into thin, bite-size pieces (The smaller the pieces, the better they can soak up the marinade.) Set aside.
- Mix marinade by adding chili, sesame oil, almond butter, tamari, lime juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more crushed chili for heat, maple syrup for sweetness, lime juice for acidity, or tamari for saltiness.
- Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 2 hours, preferably 24 hours.
- Once marinated, preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.
- Bake for 22-30 minutes or until caramelized and deep golden brown. Remove from oven and brush/coat with any remaining marinade.
- Salad: to a large serving bowl, add carrots, green onions, cilantro, mint, spinach, cabbage, and arrange side by side for a beautiful presentation and before tossing. You can also toss loosely to combine. Set aside.
- Dressing: Add almond butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved. Adjust ingredients to taste.
- Combine: Add ½ of the sauce to the salad and toss. Then top with tempeh and sauce. Enjoy the mix of tartness, sweet, savory and all the various textures!
- Adapted from the wonderful Minimalist Baker