Tempeh and Cabbage Salad

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.

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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

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• Author: Martyna Angell
• Yield: 2 servings 1x

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Ingredients

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• 200 g tempeh
• 1 tablespoons red curry paste
• 1/4 head cabbage
• 1 avocado
• 1 tablespoon apple cider vinegar
• 1/4 cup raw cashews
• 1/2 bunch bunch fresh coriander
• 1 sprig spring onion
• 2 tablespoons goji berries
• 2 tablespoons almond oil
• 1 tablespoon sesame seeds

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Instructions

1. Cut tempeh into bite-sized chunks, place in a bowl and mix with the red curry paste. Shred cabbage, peel and dice the avocado then drizzle it with 1 teaspoon apple cider to prevent it from going brown.
2. In a small frying pan, dry toast the cashews over medium-high heat for 2 minutes, tossing often. Finely chop the coriander and spring onion.
3. Mix the remaining apple cider vinegar, almond oil and sesame seeds together to make a dressing. Place all ingredients in a large bowl and mix together well. Allow the salad to sit in the fridge for 15 minutes before serving.