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Ingredients Jump to Instructions ↓

  1. 1 tablespooncanola oil

  2. 1 8-ounce packagetempeh (fermented soybean cake), cut into bite-size strips

  3. 1 1/2 cupssnow pea pods, tips and strings removed

  4. 2 cupsshredded fresh spinach

  5. 2 cupsshredded napa cabbage

  6. 2 cupsshredded red cabbage

  7. 3 green onions, bias-sliced

  8. 2 tablespoonscanola oil

  9. 2 tablespoonsrice vinegar

  10. 1 teaspoonfinely snipped fresh mint

  11. 1 teaspoonhoney

  12. 1/2 teaspoongrated fresh ginger

Instructions Jump to Ingredients ↑

  1. Directions Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add tempeh; cook for 3 to 5 minutes or until golden and edges slightly crisp, gently stirring occasionally. Remove from heat. Cool. Cut peas diagonally in half. On a platter, arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh. For dressing, in a screw-top jar, combine 2 tablespoons canola oil, the rice vinegar, mint, honey, and ginger. Cover and shake well. Drizzle dressing over salad.

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