Blissed-Out Thai Salad with Peanut Tempeh
Ingredients
The salad
-
6
ounces
vermicelli noodles
-
2
medium
whole carrots
-
2
stalks
green onions
-
¼
cup
chopped cilantro
-
2-3
Tbsp
chopped mint
-
1
cup
loosely packed spinach
-
1
cup
thinly sliced red cabbage
-
1
medium
red bell pepper
-
1
batch
Marinated Peanut Tempeh (optional)
The dressing
-
⅓
cup
salted creamy peanut butter
-
3
Tbsp
gluten-free tamari
-
3
Tbsp
maple syrup
-
1
tsp
chili garlic sauce
-
1
medium
lime
-
¼
cup
water
Instructions
- Cook the rice noodles according to package instructions, then rinse, drain, and cool.
- In a large bowl, combine the cooked noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper.
- Prepare the dressing by whisking together peanut butter, tamari, maple syrup, chili sauce, and lime juice in a small bowl.
- Thin the dressing with warm water until it reaches a pourable consistency.
- Taste and adjust the dressing as needed, then add half of the tempeh and half of the dressing to the salad and toss.
- Top the salad with the remaining tempeh and dressing, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
441
Total fat
23.7g
Total carbohydrates
43.3g
Total protein
21.1g
Sodium
887mg
Cholesterol
0mg
You might also like