Ginger Tempeh Chopped Salad with Sesame Vinaigrette
- Marinating Time: 4 hr
- Active Time: 20 min
- Total Time: 4 hr 20 min
- Servings: 2
This is the perfect hearty, filling-enough-to-be-a-meal kind of salad that is great for hot summer days when you just want something fresh and light. Crunchy romaine lettuce gets thinly sliced and topped with shredded cabbage, carrots, edamame, almonds, sunflower seeds, mandarin oranges, and of course, ginger marinated tempeh. Finally it all gets drizzled in a sweet and tangy sesame vinaigrette. This is fantastic for meal prepping so make a big batch and eat it throughout the week!
Ingredients
-
Ginger Tempeh
- 3 tbsp soy sauce
- 1 tbsp water
- 1 tbsp sesame oil
- 1” piece of ginger, grated
- 4 oz tempeh, sliced into bite size pieces
-
Sesame Vinaigrette
- 2 tbsp olive oil
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ginger
- 2 tsp sesame seeds
-
Salad
- 4 cups thinly sliced romaine
- 1 cup shredded red cabbage
- 1 large carrot, grated
- ⅔ cup cooked edamame
- ¼ cup sliced almonds
- 2 tbsp sunflower seeds
- 2 scallions, thinly sliced
- 2 mandarin oranges, peeled and separated
Preparation
Ginger Tempeh
In a small resealable container or bag, combine soy sauce, water, sesame oil, grated ginger, and tempeh. Shake well to coat and marinate for at least four hours. When done marinating preheat the oven to 350°F, add tempeh to a parchment lined sheet pan, and bake for 15 minutes, flipping halfway through.
Sesame Dressing
Meanwhile, combine all dressing ingredients in a small jar and shake to combine.
Assembly
Divide the romaine between two bowls and top each with the cabbage, carrots, edamame, almonds, sunflower seeds, scallions, mandarin orange wedges, and tempeh. Drizzle with dressing and enjoy!
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