Snow Pea, Cabbage, and Mizuna Salad with Smoky Tempeh

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.