Name: Tempeh and Cabbage Salad
Ingredients: 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

Ingredients

Scale

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

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.
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.
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.