Thai-Inspired Peanut Tempeh Salad

• VN6 ounces vermicelli noodles
• WC2 whole carrots · ribboned
• GO2 stalks green onions · finely chopped
• C1/4 cup cilantro · chopped
• M2-3 tbsp mint · chopped
• S1 cup spinach · loosely packed, chopped
• RC1 cup red cabbage · thinly sliced
• RB1 red bell pepper · thinly sliced
• MP1 batch Marinated Peanut Tempeh
• SC1/3 cup salted creamy peanut butter, almond butter, or sunbutter · plus 1 extra Tbsp
• GT3 tbsp gluten-free tamari
• MS3 tbsp maple syrup
• CG1 tsp chili garlic sauce
• L1 lime · juiced
• W1/4 cup water

Préparation

1. 1

   Cook the rice noodles according to package instructions, then rinse, drain, and set aside to cool.

2. 2

   Combine the cooked noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper in a large serving bowl and toss gently.

3. 3

   Whisk together the peanut butter, tamari, maple syrup, chili garlic sauce, and lime juice in a small bowl. Gradually add water until a thick, pourable consistency is reached.

4. 4

   Taste and adjust the seasoning with additional syrup, chili sauce, lime juice, or tamari as desired.

5. 5

   Add half of the tempeh and half of the sauce to the salad, toss to combine, then top with the remaining tempeh and sauce before serving.