Crunchy Napa Tempeh Salad

Crunchy Napa Tempeh Salad

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4 Servings
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Prep Time

40 Minutes
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Cook Time

10 Minutes

This salad has a delightful crunch from toasted almonds and snow peas, atop a refreshing, crisp mix of napa cabbage, romaine, carrots, and cucumbers. Perfectly marinated tempeh adds a little spice and a lot of savory protein. Napa cabbage is a great source of folate to support neurological and metabolic health as well as good detoxification. This salad makes an amazing one­ bowl meal for lunch or dinner.

Ingredients

Chili Tempeh

  • 3 tablespoons chili garlic sauce
  • 1 tablespoon toasted sesame oil
  • 1 (8‑ounce) package gluten‑free tempeh, cubed into bite‑sized pieces

Napa Cabbage Salad

  • 1 medium napa cabbage
  • 1 large head romaine lettuce
  • 1 medium carrot
  • 2 Persian cucumbers
  • ¼ large red onion

Dressing

  • 2 tablespoons coconut vinegar or apple cider vinegar
  • 2 tablespoons gluten‑free tamari
  • 1 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil
  • ¼ cup finely chopped scallions (white and green parts)
  • 1 (½‑inch) piece fresh ginger, micro‑grated

Garnish

  • ¼ cup raw sliced almonds
  • 1 cup snow peas, strings removed, thinly sliced
  • ¼ cup fresh cilantro or Thai basil, whole leaves, packed (optional)
  • 2 tablespoons toasted white sesame seeds (optional)

Preparation

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix together the chili garlic sauce and toasted sesame oil. Add the tem­peh cubes and set aside to marinate for 20 minutes. When ready, transfer the tempeh to the baking sheet and cook for 10 minutes.
  2. To prepare the salad: Shred the cabbage and lettuce by cutting them into ½­inch strips, or use a shredder attachment on a food processor. You should have about 2 cups. Peel the carrot and cut into matchsticks to make about 1 cup. Peel and halve the cucumbers, scrape out the core, and cut into half­ moons. Thinly slice the red onion and transfer all the veggies to a large bowl and toss together.
  3. In a small mixing bowl, add all the dressing ingredi­ents and mix well. Set aside.
  4. Heat a small skillet over medium heat, add the almonds, and toss frequently for 3 to 5 minutes until golden and fragrant. Set aside.
  5. To assemble the salad, transfer the tempeh to the bowl with the veggies, pour the dressing on top, and toss gently. Top with the almonds, snow peas, and any additional desired garnish and serve.

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, mix together the chili garlic sauce and toasted sesame oil.

Add the tem­peh cubes and set aside to marinate for 20 minutes. When ready, transfer the tempeh to the baking sheet and cook for 10 minutes.

To prepare the salad: Shred the cabbage and lettuce by cutting them into ½­inch strips, or use a shredder attachment on a food processor. You should have about 2 cups. Peel the carrot and cut into matchsticks to make about 1 cup. Peel and halve the cucumbers, scrape out the core, and cut into half­ moons. Thinly slice the red onion and transfer all the veggies to a large bowl and toss together.

In a small mixing bowl, add all the dressing ingredi­ents and mix well. Set aside.

Heat a small skillet over medium heat, add the almonds, and toss frequently for 3 to 5 minutes until golden and fragrant. Set aside.

To assemble the salad, transfer the tempeh to the bowl with the veggies, pour the dressing on top, and toss gently. 

Top with the almonds, snow peas, and any additional desired garnish and serve.

Nutritional Analysis Per Serving: Calories: 263, Fat: 16 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Fiber: 9 g, Protein: 17 g, Carbohydrates: 20 g, Sodium: 793 mg

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