I threw this kelp noodle and cabbage salad with seared tempeh and carrot orange miso dressing together last weekend, sort of on a whim, inspired by stuff I had at home (one bag of kelp noodles that survived the move; a block of tempeh that came with us, too; fresh cabbage and carrot, kale). The dressing was originally going to be my carrot miso dressing (a CR classic!) but over time I was inspired to make something a little sweeter and more like a vinaigrette.
Full disclosure: the dressing is probably the best thing about this salad. And, whether the ingredients appeal to you or not, make the dressing. I’ve now served it over several salads, including a soba noodle salad that the boyfriend and I all but demolished last night, and it’s terrific.
That said, it’s hard to argue with a salad that’s so rich in texture. Crunchy kelp noodles and cabbage, chewy and hearty strips of lightly seared tempeh, sweet dressing, slightly bitter kale. It’s all pretty great.
- ⅓ cup orange juice (fresh or bottled)
- ⅓ cup carrot juice (fresh or bottled)
- 2 tablespoons mellow white miso
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 3 tablespoons neutral flavored vegetable oil (such as grapeseed)
- 2 pitted Medjool dates
- 8 oz (1/2 package) kelp noodles, rinsed and snipped with a scissor into small pieces (see this post for instructions)
- 2 cups tightly packed, shredded red or green cabbage
- 2 cups grated carrot
- 1 cup tightly packed, curly kale, finely chopped
- ½ cup chopped cilantro
- ¼ cup chopped basil
- 1 green onion, chopped
- 2 tablespoons sesame seeds
- 8 oz. tempeh
- 2 teaspoons grapeseed, safflower, or melted coconut oil
- Tamari as needed
- To prepare the dressing, blend all ingredients together in a blender till smooth. Dressing will make about 1 cup.
- Mix all salad ingredients together in a large mixing bowl.
- Slice the tempeh into thin strips (about ½ inch thick). Heat the vegetable oil in a medium pan till hot, then add as many pieces of tempeh as you can. As soon as it starts sizzling, add a nice dash of tamari. Allow it to brown on one side (shouldn't take long--2 minutes or so), flip, and brown on the other side. Add more oil and tamari as needed.
- Toss the salad with as much dressing as you like. I like this salad to be generously dressed, so I'd suggest ⅔ cup to start. To serve, top the salad with the seared tempeh strips and sesame seeds.
That tempeh recipe? It’s kind of my go-to, when I don’t have time to marinate fancily. Sometimes I’ll use coconut oil and just spray the tempeh with Bragg’s while it’s cooking. So easy.
Hope you enjoy this one. It’s perfect for a weekend lunch!
In other news, part of why this was a busy week was that I’m getting set up to do my nutrition counseling in a real life workspace here in Manhattan. I’ll be working out of a friend’s wellness practice in Chelsea, and I couldn’t be more excited. As readers know, I see clients via Skype, phone, and over email, but I love the opportunity to work with folks face-to-face, too.
If you’re in the New York metro area and you’ve been thinking of seeing a nutritionist who is familiar with plant-based diet and understands eating disorder histories–or you’re simply looking to improve your diet, enhance your health, lose or gain weight, and feel more vibrant–say hello at [email protected] I’d love to see you.
Happy weekend, friends,