asiansalad

Spicy Thai Salad with Tempeh

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 Salads

Ok, so me and avocados don’t always get along! This was one of those times. Sutton enjoyed the avocado dressing, but I just really didn’t. He said it was good and he could definitely taste the herbs coming through. I ended up eating my salad with balsamic vinaigrette instead.

The base of the salad was good. It did take longer to prepare than I thought…50 minutes for a salad! Maybe I was having a slow chopping day.

I also added some tempeh to this meal. So that attributed to an additional 10 minutes. But that was really worth it! Yum!! I just cooked it as suggested on the package and it was very flavorful. Soy sauce, oil and tempeh…simple!

Sutton Rated: 4
Angie Rated: 2.5

Note: All of the changes I made are shown in the recipe below

Source of original recipe: http://www.choosingraw.com/spicy-thai-salad-and-my-first-raw-giveaway/

tempehsalad

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 Avocado
  • 1 cup water
  • ¼ cup cilantro
  • ¼ cup basil
  • ¼ tsp salt (or more)
  • 2 dates
  • Sprinkle of cayenne pepper
  • 3/4 inch ginger
  • 4 cups spinach
  • 1/4 cup cilantro
  • 1/4 cup basil
  • 1/2 cup shredded carrots
  • 1 cucumber, chopped or spiralized
  • 1 yellow bell pepper, chopped
  • 1/2 cup red cabbage
  • 1 tbsp peanut oil
  • 1 package of tempeh
  • 2 tbsp soy sauce

Instructions

  • 1. Blend the avocado through ginger with a blender to make the dressing.
  • 2. Combine the spinach through red cabbage in a big bowl. Add the dressing and toss.
  • 3. Cut the tempeh into 1/2" strips. Heat peanut oil over medium high heat. Add the tempeh. Pour the soy sauce over it and flip them around to coat. Cook until starting to brown and thoroughly heated (about 7 min).

Instructions

  • 1. Blend the avocado through ginger with a blender to make the dressing.
  • 2. Combine the spinach through red cabbage in a big bowl. Add the dressing and toss.
  • 3. Cut the tempeh into 1/2" strips. Heat peanut oil over medium high heat. Add the tempeh. Pour the soy sauce over it and flip them around to coat. Cook until starting to brown and thoroughly heated (about 7 min).

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