20 minutes
This vibrant salad combines crisp snow peas, red cabbage, and mizuna with a creamy tahini dressing and smoky tempeh.
Snow Peas, trimmed
0 oz
Red Cabbage, shredded
cups
Mizuna
cups
Carrots, shredded
cups
Green Onions, thinly sliced
each
Fresh Cilantro, chopped
cups
0.25 fluid ounces
cups
tablespoons
tablespoons
tablespoons
tablespoons
Garlic, minced
cloves
Fresh Ginger, minced
teaspoons
Smoky Tempeh
0 oz
1. Blanch Snow Peas
Bring a pot of water to a boil and blanch the snow peas for about 30 seconds, then drain and set aside.
2. Prepare Salad Base
Combine the blanched snow peas, shredded red cabbage, mizuna, shredded carrots, thinly sliced green onions, and chopped cilantro in a large bowl.
3. Make Dressing
Blend water, tahini, toasted sesame oil, tamari, rice vinegar, maple syrup, minced garlic, and fresh ginger until smooth. Adjust with additional water if needed for consistency.
4. Toss Salad with Dressing
Pour about 160ml of the dressing over the salad and toss gently to coat all the vegetables evenly.
5. Serve with Smoky Tempeh
Serve the dressed salad topped with smoky tempeh.
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