Miso Sesame Slaw & Soy Maple Tempeh

Salad Ingredients:

  • 2 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded (cruciferous veggies like cabbage are rich in antioxidants, filling fiber and have anti-inflammatory, anti-cancer affects)
  • 2-3 green scallions, chopped fine (alliums like onion are also rich in powerful antioxidants)
  • 1 red pepper, de-seeded and julienned (red pepper is the food highest in Vitamin C)
  • 2 carrots, peeled and shredded or julienned (getting a julienne peeler is very useful!)
  • 1 handful chopped fresh coriander, washed and dried (herbs bring freshness to the dish!)
  • 1 tablespoon sesame seeds or un-roasted peanuts to garnish (lightly toast in dry skillet)
  • 1 pack of organic Tempeh, defrosted, and sliced into strips (Tempeh is a fermented soybean cake with a great meaty texture and nutty aroma. Find in frozen section of health food store and ‘health food’ section of supermarkets)

Tempeh Marinade:

  • ¼ cup Tamari or soy sauce
  • ¼ cup Maple syrup

Miso-Ginger Dressing:

  • 1 inch ginger, grated or minced (if you like ginger like I do, add more!)
  • 1-2 cloves garlic, crushed and minced (if you’re not a fan of raw garlic add one clove)
  • 2 tablespoons white organic Miso (Fermented soybean paste- good for healthy digestion!)
  • 2 tablespoons unseasoned rice wine vinegar
  • 1 tablespoon organic tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • Sriracha sauce to taste (for a balanced bit of heat! Plus chili’s are nutrient-dense foods)
  • 2 tsp honey or maple syrup (or natural sweetener of choice)
  • 2 tablespoons freshly squeezed orange juice (adds sweetness and acidity)

Turn the oven on to 350 degrees. In a dish, mix the tempeh marinade together and cover the strips of tempeh with marinade (make sure all sides are coated). While this sits, make the salad dressing by whisking the dressing ingredients together, and adding a tbsp of water or so to loosen the miso paste. Mix dressing in blender for a thicker, smooth dressing. Set aside. Now bake the marinated tempeh on a baking sheet lightly sprayed with PAM olive oil. Bake tempeh for 10 min and then take out and flip so that both sides get crispy. Bake for another 10 minutes. While the tempeh is baking, mix the salad together in a large bowl. Toss the veggies with as much dressing as you like and mix well and sprinkle with peanuts and sesame seeds. This salad is good the next day too (bring to work/school for lunch!). You can add this slaw to a bed of greens and add 3-4 strips of tempeh on top or on it’s own – enjoy! This salad and tempeh is good rolled in a rice paper wrapper for an easy portable meal or snack on the go.

Yields: 2-3 servings

Danielle Levy, RHN, http://daniellelevynutrition.com/