This salad is full of bold flavors thanks to red curry paste, creamy cashews and an almond dressing. A perfect way to dress up tempeh and cabbage into a fun salad.
Thanks to the red curry paste this salad has quite a bit of spice kick to it mellowed out by the creamy cashews and almond oil in the dressing. It was exactly what I needed after spending the drizzly and cold weekend hosting a garage sale. Check the ingredients label on your red curry paste if you want to make it vegan and shellfish-free. 
It’s full of bold flavours and a little spice kick from the red curry paste. You might call it a superfood salad – there is so much goodness in it. It keeps for a couple of days in the fridge so you can take leftovers for lunch. If there are any.
Tempeh and Cabbage Salad
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This vibrant salad combines spicy red curry paste with creamy cashews and a nutty almond dressing, transforming tempeh and cabbage into a flavorful dish.
Ingredients
- 200 g tempeh
- 1 tablespoon red curry paste
- 1/4 head cabbage, shredded
- 1 avocado, peeled and diced
- 1 tablespoon apple cider vinegar
- 1/4 cup raw cashews
- 1/2 bunch fresh coriander, chopped
- 1 sprig spring onion, chopped
- 2 tablespoons goji berries
- 1 tablespoon almond oil
Instructions
- Cut the tempeh into bite-sized chunks and place them in a bowl. Mix with the red curry paste until well coated.
- In a separate bowl, combine the shredded cabbage, diced avocado, and drizzle with 1 teaspoon of apple cider vinegar to prevent browning.
- Add the raw cashews, chopped coriander, chopped spring onion, and goji berries to the cabbage mixture. Toss gently to combine.
- In a small bowl, whisk together the remaining apple cider vinegar and almond oil to create the dressing.
- Pour the dressing over the salad and toss again until everything is evenly coated.
- Serve immediately or store in the refrigerator for up to two days.
Notes
Check the ingredients label on your red curry paste to ensure it’s vegan and shellfish-free. This salad can be stored in the fridge for up to two days, making it perfect for meal prep. The almond oil in the dressing adds a nutty flavor that complements the creamy cashews.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 450 mg
- Fat: 20 grams
- Carbohydrates: 25 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 0 mg
Frequently Asked Questions
How can I ensure the tempeh absorbs the flavors from the red curry paste?
Marinate the tempeh in a mixture of red curry paste and a little almond oil for at least 20 minutes before cooking to enhance the flavor absorption.
Can I substitute the cashews in the dressing if I have a nut allergy?
Yes, you can use sunflower seeds or pumpkin seeds as a substitute for cashews in the dressing to maintain creaminess without the nuts.
What should I do if I want to reduce the spice level from the red curry paste?
Start with half the amount of red curry paste and gradually add more to taste, or mix in a bit of coconut milk to mellow the heat.
