A vibrant vegetable salad with crispy tempeh and edamame, dressed in a creamy peanut-gochujang sauce and topped with sesame seeds and peanuts.
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| 150 g chopped cabbage | Chop vegetables to similar size | Toss vegetables, edamame & half tempeh with dressing | Top with remaining tempeh, sesame seeds, peanuts & green onion | ||
| 60 g chopped carrots | |||||
| 120 g chopped cucumber | |||||
| 150 g chopped red bell pepper | |||||
| 75 g sliced snap peas | |||||
| 35 g packed chopped baby kale | |||||
| 155 g edamame | |||||
| 1 teaspoon toasted sesame oil | Cook edamame 6–7 min, add soy & garlic powder | ||||
| 1 tablespoon soy sauce (for edamame) | |||||
| 1/2 teaspoon garlic powder | |||||
| 225 g tempeh, crumbled | Crumble tempeh | Cook tempeh 7–10 min until golden | Add garlic, soy, gochujang & lime zest, 1 min | ||
| 2 teaspoons oil (for tempeh) | |||||
| 1 clove garlic, minced | |||||
| 1 tablespoon soy sauce (for tempeh) | |||||
| 2 teaspoons gochujang (for tempeh) | |||||
| 1 teaspoon lime zest | |||||
| 130 g creamy peanut butter | Whisk peanut butter, maple, soy, vinegar, lime, garlic, gochujang & sesame oil | Thin dressing with hot water to desired consistency | |||
| 1 to 1 1/2 tablespoons maple syrup | |||||
| 1 1/2 tablespoons soy sauce (for dressing) | |||||
| 1 tablespoon rice vinegar | |||||
| 30 ml lime juice | |||||
| 2 teaspoons minced garlic (for dressing) | |||||
| 1 to 2 tablespoons gochujang (for dressing) | |||||
| 1 teaspoon toasted sesame oil (for dressing) | |||||
| salt to taste | |||||
| hot water as needed | |||||
| 2 to 3 tablespoons sesame seeds | |||||
| 2 to 3 tablespoons chopped roasted peanuts | |||||
| green onion, sliced |
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