Tempeh Rainbow Salad with Sesame-Ginger Dressing

Recipe from The Doctor's Kitchen.

This salad truly lives up to the phrase ‘eat the rainbow’.

Ingredients

For the tempeh

• 200g plain tempeh, sliced into thin strips (or firm tofu)
• 1 tbsp dark soy sauce (or tamari)
• 1 tsp maple syrup
• 1 tsp sesame oil

For the dressing

• 1 tbsp sesame oil
• 1 tbsp extra virgin olive oil
• 1 tbsp rice vinegar
• ½ tsp maple syrup (or agave syrup, honey)
• 15g ginger, finely grated

For the salad

• 80g kale, finely shredded (stalks removed)
• 150g red cabbage, finely shredded
• 120g carrot, julienned
• 40g spring onion, finely sliced
• 170g red pepper, sliced into thin strips
• 100g edamame (frozen), defrosted

To serve

• 20g toasted sesame seeds (or black sesame seeds)
• ½ lime, cut into wedges

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients.
2. In a bowl, toss the tempeh with the soy sauce, maple syrup, and sesame oil.
3. 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.
4. In a small bowl, whisk together the dressing ingredients.
5. 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.
6. 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.
7. Divide the salad between bowls, top with the tempeh, and finish with toasted sesame seeds, and lime wedges.