Snow Pea, Cabbage, And Mizuna Salad With Marinated And Seared Tempeh Recipe

Name: Snow Pea, Cabbage, And Mizuna Salad With Marinated And Seared Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Marinated Tempeh; 2 tablespoons apple cider or rice vinegar (apple cider is my preference); 2 tablespoons soy sauce or tamari; 2 tablespoons water; 1 teaspoon grated or minced ginger root; 1 teaspoon toasted sesame oil; 8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less); 2 teaspoons coconut oil (optional, for frying); Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing; 6 ounces snow peas, trimmed; 2 cups red cabbage, shredded; 1 cup carrot, shredded; 2 cups mizuna; 2 green onions, sliced thin; 1/4 cup cilantro, diced; 2 tablespoons mellow white miso; 1 tablespoon dijon mustard; 1/4 cup olive oil; 3 tablespoons lemon juice; 1 small clove garlic, minced; 1 tablespoon maple syrup

Servings: persons

Basic Marinated Tempeh
2 tablespoons apple cider or rice vinegar (apple cider is my preference)
2 tablespoons soy sauce or tamari
2 tablespoons water
1 teaspoon grated or minced ginger root
1 teaspoon toasted sesame oil
8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
2 teaspoons coconut oil (optional, for frying)
Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
6 ounces snow peas, trimmed
2 cups red cabbage, shredded
1 cup carrot, shredded
2 cups mizuna
2 green onions, sliced thin
1/4 cup cilantro, diced
2 tablespoons mellow white miso
1 tablespoon dijon mustard
1/4 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon maple syrup

1
To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
2
You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
3
To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
4
Mix all remaining salad ingredients.
5
To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Basic Marinated Tempeh, 2 tablespoons apple cider or rice vinegar (apple cider is my preference), 2 tablespoons soy sauce or tamari, 2 tablespoons water, and more.

Yes, Snow Pea, Cabbage, And Mizuna Salad With Marinated And Seared Tempeh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Snow Pea, Cabbage, And Mizuna Salad With Marinated And Seared Tempeh

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