Thai-Inspired Peanut Tempeh Salad
This Indonesian-inspired salad combines rainbow vegetables and vermicelli noodles with a savory marinated tempeh. A creamy peanut dressing ties the fresh ingredients together for a nourishing, plant-based meal.
Ingrédients
- 6 ounces vermicelli noodles
- 2 whole carrots · ribboned
- 2 stalks green onions · finely chopped
- 1/4 cup cilantro · chopped
- 2-3 tbsp mint · chopped
- 1 cup spinach · loosely packed, chopped
- 1 cup red cabbage · thinly sliced
- 1 red bell pepper · thinly sliced
- 1 batch Marinated Peanut Tempeh
- 1/3 cup salted creamy peanut butter, almond butter, or sunbutter · plus 1 extra Tbsp
- 3 tbsp gluten-free tamari
- 3 tbsp maple syrup
- 1 tsp chili garlic sauce
- 1 lime · juiced
- 1/4 cup water
Préparation
- 1
Cook the rice noodles according to package instructions, then rinse, drain, and set aside to cool.
- 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
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
Taste and adjust the seasoning with additional syrup, chili sauce, lime juice, or tamari as desired.
- 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.