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Easy Asian Slaw Recipe With Peanut (or Almond) Dressing and Baked Tempeh

Servings: 2 servings
Calories: 409kcal

Ingredients

For the Salad:

  • 2 cups of red cabbage shredded
  • 2 cups of savoy or napa cabbage shredded
  • 1 cup of carrots shredded
  • 1/2 cup Romaine lettuce shredded
  • 1/4 cup chopped fresh cilantro

For the Dressing:

  • 2 tablespoons organic peanut butter almond butter may be used
  • 4 tablespoons seasoned rice vinegar
  • 2 tablespoons organic maple syrup
  • 4 tablespoons coconut aminos or wheat-free tamari
  • 1 tablespoon ginger root minced

For Marinated Tempeh:

  • 3 tablespoons coconut aminos
  • 1 package 8 ounces/ 227 g organic tempeh (Lightlife or Franklin Farms brand)

Instructions

  • Cut the tempeh into one-inch bite-sized cubes and marinate overnight in coconut aminos.
  • Place the tempeh on a baking sheet that has been slightly oiled (I use avocado oil baking spray). Bake the tempeh at 350 degrees for 8 minutes, turn pieces over, and bake another 8 minutes.
  • While the tempeh is baking, shred the vegetables to make the salad.
  • Place dressing ingredients into a blender and mix well at high speed for 1-2 minutes. 
  • To assemble the salad, add the tempeh and mix with about 6 tablespoons of the dressing. Toss well and let sit for 10-15 minutes.  

Notes

When I bring this salad to work, I mix in the dressing early in the morning. By lunchtime the flavors are well-absorbed and the texture of the vegetables is just right (not soggy). But if you prefer a crisp salad, add the dressing just before eating.