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Thai Tempeh Salad with Lime Ginger Dressing

Thai Tempeh Salad with Lime Ginger Dressing recipe
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Tempeh is an amazing way to get your protein intake up, with countless ways to use it! Here, we’ve got it as the star of the show in a sesame soy marinade, alongside a stellar supporting cast of juicy mango, crisp carrot and refreshing mint. Our tangy lime ginger dressing pulls it all together into a meal that’s perfect for a light lunch or dinner.

What you need

Non-stick frypan

Large salad bowl

Small bowl

Whisk

Ingredients

4 SERVINGS

For the tempeh: 

  • 8 oz (225g) tempeh, cut into thin slices
  • ¼ cup (60ml) soy sauce or tamari (for gluten-free)
  • 1 tbsp. freshly squeezed lime juice
  • 1 tbsp. maple syrup
  • 1 tbsp. sesame oil

     

For the salad assembly:

  • 2 cups shredded purple cabbage
  • 1 large red capsicum (bell pepper), thinly sliced
  • 1 cup  julienned or grated carrot
  • 1 ripe mango, peeled and sliced into thin strips
  • ½ cup fresh mint leaves, roughly chopped
  • ⅓ cup green onion, sliced

For the dressing:

  • ¼ cup (60ml) lime juice
  • 2 tbsp. soy sauce
  • 2 tbsp. maple syrup or brown sugar
  • 1 clove garlic, grated
  • 1 tsp. fresh ginger grated
  • 1-3 Thai red chillis, minced (optional)

Preparation

Step 1

In a shallow dish or resealable plastic bag, combine all the tempeh ingredients and toss to coat. Let the tempeh marinate for at least 30 minutes, or up to 2 hours for a more intense flavour.

Step 2

Heat a large non-stick skillet over medium heat. Add the marinated tempeh and cook for 5-7 minutes, turning occasionally, until they are browned and heated through. Remove from heat and set aside.

Step 3

In a large salad bowl, combine the shredded purple cabbage, sliced red capsicum, julienned carrot, sliced mango, green onion and chopped mint leaves.

Step 4

For the dressing: In a small bowl, whisk together all the dressing ingredients. Drizzle the dressing over the salad and toss gently to ensure even distribution.

Step 5

Top the salad with the cooked tempeh and enjoy!

✨ RECIPE NOTES ✨

  • Gluten-free: This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.
  • Storage: To store leftovers, keep the salad and tempeh separate, and store them in airtight containers in the refrigerator for up to 2 days. Reheat the tempeh before serving.
  • Toppings: For added crunch, you can also include some chopped roasted peanuts or cashews in the salad.

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