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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the red cabbage and place it in a large bowl.
Slice the cucumber and add it to the bowl.
Chop the cilantro and mix it into the salad.
Add the shredded carrots to the bowl.
Slice the green scallions and toss them into the mix.
Dice the avocados and gently fold them into the salad.
Cut the tempeh into bite-sized pieces and add it to the salad.
Whisk together GF soy sauce, avocado oil, honey, lime juice, sea salt, and toasted sesame oil in a small bowl until well combined.
Drizzle the honey soy dressing over the salad and toss gently to coat all the ingredients evenly.
Season with additional sea salt to taste, if needed.
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Meal prep the veggies ahead of time to save time during the week.
For extra crunch, add toasted nuts or seeds like almonds or sunflower seeds.
Tempeh can be marinated in soy sauce and toasted sesame oil for added flavor before adding to the salad.
Can I use a different protein instead of tempeh?
Yes, you can substitute tempeh with grilled chicken, tofu, or chickpeas.
How long does this salad stay fresh?
If stored in an airtight container, the salad stays fresh for up to 3 days in the refrigerator.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead and stored in the refrigerator for up to a week.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce, the salad is gluten-free.
What can I use instead of cilantro?
You can substitute cilantro with parsley or leave it out if you prefer.
