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.

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
 
Author:
Serves: 2 servings
Ingredients
  • 200 g tempeh
  • 1 tablespoons red curry paste
  • ¼ head cabbage
  • 1 avocado
  • 1 tablespoon apple cider vinegar
  • ¼ cup raw cashews
  • ½ bunch bunch fresh coriander
  • 1 sprig spring onion
  • 2 tablespoons goji berries
  • 2 tablespoons almond oil
  • 1 tablespoon sesame seeds
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.
 

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