Tempeh Rainbow Salad with Sesame-Ginger Dressing
This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, i... Read more This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, it’s a fresh, satisfying meal that tastes as good as it looks. Tempeh, made from fermented soybeans, brings a hearty texture along with plenty of plant protein and fibre, while the mix of kale, cabbage, carrots and peppers adds crunch and variety. It’s an easy lunch or light dinner that celebrates colourful whole foods in every bite. This salad truly lives up to the phrase ‘eat the rainbow’. Packed with colourful vegetables, protein-rich tempeh and a zingy sesame-ginger dressing, it’s a fresh, satisfying meal that tastes as good as it looks. Tempeh, made from fermented soybeans, brings a hearty texture along with plenty of plant protein and fibre, while the mix of kale, cabbage, carrots and peppers adds crunch and variety. It’s an easy lunch or light dinner that celebrates colourful whole foods in every bite.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
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NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
In a bowl, toss the tempeh with the soy sauce, maple syrup, and sesame oil.
Heat a frying pan over medium heat and drizzle with olive oil. Add the tempeh and cook for 8–10 minutes, turning occasionally, until golden and crisp at the edges.
In a small bowl, whisk together the dressing ingredients.
Place the shredded kale in a large bowl with a pinch of salt and a small drizzle of olive oil. Massage for 1–2 minutes until softened and slightly darker in colour.
Add the cabbage, carrot, spring onions, red pepper, and edamame to the kale; toss to combine. Pour over the dressing and mix until everything is well coated.
Divide the salad between bowls, top with the tempeh, and finish with toasted sesame seeds, and lime wedges.
User comments (10)
Soooo yummy! I used tofu instead of tempeh here and worked well. I would also recommend eating this with chopsticks to complete the vibe. It’s colorful, delicious, and most importantly I felt healthy afterwards! This was my first recipe on the app and cannot wait to make many more.
Outstanding mix of colours, flavours and textures. I used smoked tofu instead of tempeh, which is difficult to get here. The smell whilst frying and the taste whilst eating was a lot liked smoked bacon - mmmm! The dressing is very gingery, unless the weight referred to unpeeled weight. We liked it, but it could be a bit much. No additional seasoning was required. Will do this, and probably variations, regularly. Do love an interesting salad
Delicious and easy to prep.
As noted by others, the lime (or lemon in my case) is the key to this yummy dish.
Really good salad! The lime is pivotal in this as it adds an extra punch of brightness/acidity that's needed. I forgot it at first and when I added it it was exceptional.
This tastes amazing the next day.
Really good recipe - fibre and protein just as I need it and very tasty
This is delicious, I substituted roasted chickpeas for the tempeh and it worked well. Also added extra salad that was left in the fridge. Have also eaten it with soba noodles. It’s filling, but doesn’t leave you feeling bloated.
Great recipe, love tempeh!
Delicious salad, but the tempeh wasn't a hit for me. Will probably change the protein source next time.