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–+ servings
A vegan kelp noodle cabbage salad has been plated on a round, black matte plate. A small bowl of seared tempeh pieces rests to the top right.
5 from 1 vote

Carrot Miso Kelp Noodle Salad with Seared Tempeh

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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.