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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shred the red and green cabbage and place them in a large bowl.
Slice the green onions and add them to the bowl.
Chop the cilantro and mix it into the salad.
Julienne the carrots and slice the cucumber, then add them to the bowl.
Dice the tempeh and toss it into the salad mix.
Mix olive oil and tamari or soy sauce in a small bowl.
Squeeze the juice from 1 lime into the bowl.
Add honey and a few drops of sesame oil to the mixture.
Season with a pinch of sea salt and black pepper.
Whisk the dressing until well combined and adjust to taste.
Pour the dressing over the salad and toss until evenly coated.
Serve immediately or store in the refrigerator for later use.
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Prep the vegetables ahead of time and store them in airtight containers for quick assembly during the week.
Adjust the dressing ingredients to suit your taste—add more lime juice for tanginess or honey for sweetness.
For added crunch, sprinkle toasted sesame seeds or crushed peanuts on top before serving.
Can I use tofu instead of tempeh?
Yes, tofu can be used as a substitute for tempeh, but tempeh has a higher protein content and a firmer texture.
How long can I store the salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve.
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. Shake or whisk before using.
Is there a gluten-free option for soy sauce?
Tamari is a gluten-free alternative to soy sauce and works perfectly in this recipe.
Can I add other vegetables to the salad?
Absolutely! Bell peppers, snap peas, or radishes would be great additions to this salad.
