Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Gena Hasham on Food 52 has come up with this excellent dish, contrasting spice with sweetness, crispy greenery and layer upon layer of tempeh, of course!!
Basic Marinated Tempeh
- 2tablespoons apple cider or rice vinegar (apple cider is my preference)
- 2tablespoons soy sauce or tamari
- 2tablespoons water
- 1teaspoon grated or minced ginger root
- 1teaspoon toasted sesame oil
- 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
- 2teaspoons coconut oil (optional, for frying)
Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
- 6ounces snow peas, trimmed
- 2cups red cabbage, shredded
- 1cup carrot, shredded
- 2cups mizuna
- 2green onions, sliced thin
- 1/4cup cilantro, diced
- 2tablespoons mellow white miso
- 1tablespoon dijon mustard
- 1/4cup olive oil
- 3tablespoons lemon juice
- 1small clove garlic, minced
- 1tablespoon maple syrup
