August 22, 2014
(last updated March 23, 2024) 
This carrot miso kelp noodle cabbage salad has the best mix of textures! Crunchy cabbage and kelp noodles meet tender, seared tempeh. A sweet and salty orange carrot miso dressing brings this colorful dish to life.
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 classic from this blog!) 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.
Carrot Miso Kelp Noodle Salad with Seared Tempeh
Author –Yields: 4 servings
Ingredients
For the tempeh:
- 8 ounces tempeh (225g)
- 1/4 cup Bragg liquid aminos or tamari (60ml)
- 1/4 cup vegetable broth (60ml)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil, plus extra for searing the tempeh
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
For the salad:
- 12-16 ounces kelp noodles (340-450g; most packages sold in the US contain this amount)
- 2 tablespoons freshly squeezed lemon juice
- 2 cups red or green cabbage, thinly sliced or shredded (100g)
- 2 cups grated carrot (200g)
- 2 packed cups kale, stemmed and chopped (30g)
- 1/2 cup chopped cilantro leaves and stems (24g)
- 1/4 cup thinly sliced basil leaves (10g)
- 2 green onions, sliced (green tops only)
- 2 tablespoons toasted sesame seeds or chopped, roasted and salted peanuts (optional, for serving)
- 1 batch orange miso vinaigrette
Instructions
- Begin by marinating the tempeh. Shisk together the Bragg Liquid Aminos or tamari, broth, vinegar, syrup, oils, ginger, onion and garlic powder till smooth. Slice the tempeh crosswise into strips (about 1/2"/1.3cm) thick. Place the tempeh slices into a glass storage container with a tight-fitting lid. Pour the marinade over the slices. Cover and shake the container to distribute the marinade. Transfer the container to the fridge and allow the tempeh to marinate for at least 2 hours and up to 2 days.
- To prepare the kelp noodles, mix the 2 tablespoons lemon juice with 3 cups of water in a large bowl. Open and drain the kelp noodles, then add them to the lemon water. Allow them to soak for at least 15 minutes. Drain and rinse the noodles, then squeeze them as dry as possible with a kitchen towel.
- Spray a nonstick fry pan lightly with avocado oil, or add a teaspoon to the pan. Heat the pan over medium high heat. Remove the tempeh slices from the marinade, reserving the marinade. Cook the tempeh in the fry pan in a single layer for about 2 minutes, or until the tempeh is nicely browned. Add a couple tablespoons of reserved marinade to the fry pan. Flip the tempeh slices and cook the other side till browned, another 2 minutes. Continue with all remaining tempeh slices.
- Mix the kelp noodles, cabbage, kale, carrots, cilantro, basil, and green onions in a large mixing bowl. Add 2/3 cup / 80ml of the orange miso dressing. Use your hands to mix everything well, adding more dressing as needed until all of the vegetables and noodles are well coated.
- Divide the salad onto four plates. Top each with a quarter of the tempeh and a sprinkle of seeds or nuts, if desired. Enjoy.
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 gena@thefullhelping.com. I’d love to see you.
Happy weekend, friends,
xo
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Categories: Recipes,
Salads
Method: Stovetop
Ingredients: Cabbage, Tempeh
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Method: Stovetop
Ingredients: Cabbage, Tempeh
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan
Leave a Comment
This looks so Sweet & Delicious! Thanks for the New Recipe Gena as Always.
This One is Worth to try for it.
I just tried this recipe and it was soooo tasty! It took me some effort to track down kelp noodles, but it was definitely worth it. Thank you!
Mmmm this sounds super delicious – especially the dressing.
The pictures are gorgeous!
Mmm this looks lovely and I’ve been wondering what to do with my bag of kelp noodles. I always get excited about them and then realise that most of my recipes aren’t actually meals and would probably be more healthy with brown rice noodles (I’m finally able to laugh and acknowledge that often with raw foods the recipe they’re trying to replicate was quite possibly healthier in the original form due to the lack of substance in the raw version – I’m thinking specifically of various pad thais). ANYWAY, throwing some tempeh on sounds ace!
I’m assuming, but just checking, that you use toasted sesame oil here?
h xxxx
That looks delicious. I never have bottled juice around and I don’t always want to take out the juicer for small bits. If I were to say, double the dressing recipe, how many oranges and carrots do you think I would need to juice? (so I could do it all at once) I happen to have a bag of kelp noodles in the pantry….and I always have kale and tempeh on hand!
This looks fantastic. After a very stressful period in my life and finding myself not eating as well as I could be, I am re-motivated to embrace vegan eating. Your lovely salad above is inspiring. I’m printing it off now. Thanks for the encouragement.
Are you using toasted sesame oil in the dressing? Thanks.
This looks so beautiful! Thanks for the recipe Gena – definitely one to try.
Great, refreshing mix of ingredients! Beautiful colors too.
I have to thank you for introducing not one, but two of my new favorite things to me: kelp noodles and tempeh, both of which I tried for the first time this summer! I love the ease of kelp noodle salads (and their crunch) and tempeh is such a delightful protein source. I love it’s nuttiness! Both of these are now staples in my kitchen and so easy to prepare. I can’t wait to make this salad!
This looks scrumptious but would take me a whole day to make. I just don’t have the time for all the prep it would take. I love your site but it’s mostly “in my dreams!” Thanks for all you do. I’ll keep reading.
Thank you!!!!!
This looks fabulous, Gena! And beautiful. And nutritious. I will no doubt make a version of it soon. Thanks!
This looks amazing! I must find myself some kelp noodles…