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.
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 firstname.lastname@example.org. I’d love to see you.
Happy weekend, friends,