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Kelp Noodle and Cabbage Salad with Seared Tempeh and Carrot Orange Miso Dressing | The Full Helping
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Kelp Noodle and Cabbage Salad with Seared Tempeh and Carrot Orange Miso Dressing

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 small or 2 large servings


For the dressing:

  • 1/3 cup orange juice fresh or bottled
  • 1/3 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

For the salad:

  • 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
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped basil
  • 1 green onion chopped
  • 2 tablespoons sesame seeds

For the tempeh:

  • 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 1/2 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 2/3 cup to start. To serve, top the salad with the seared tempeh strips and sesame seeds.