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.
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Tempeh and Cabbage Salad
- Total Time: 15 minutes
- Yield: 2 servings
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?
Let the tempeh sit in the red curry paste for at least 20 minutes before assembling the salad 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.
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