Name: Blissed-Out Thai Salad with Peanut Tempeh
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 6 ounces vermicelli noodles; 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer; 2 stalks green onions ((finely chopped)); 1/4 cup chopped cilantro; 2-3 Tbsp chopped mint; 1 cup loosely packed spinach ((chopped)); 1 cup thinly sliced red cabbage; 1 medium red bell pepper ((thinly sliced)); 1 batch Marinated Peanut Tempeh; 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written)); 3 Tbsp gluten-free tamari ((or soy sauce if not GF)); 3 Tbsp maple syrup; 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)); 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml)); ~1/4 cup water ((to thin))

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Blissed-Out Thai Salad with Peanut Tempeh | CookOS

Ingredients

6 ounces vermicelli noodles
2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer
2 stalks green onions ((finely chopped))
1/4 cup chopped cilantro
2-3 Tbsp chopped mint
1 cup loosely packed spinach ((chopped))
1 cup thinly sliced red cabbage
1 medium red bell pepper ((thinly sliced))
1 batch Marinated Peanut Tempeh
1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))
3 Tbsp gluten-free tamari ((or soy sauce if not GF))
3 Tbsp maple syrup
1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))
1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))
~1/4 cup water ((to thin))

15 Ingredients

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Instructions

1
Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.
2
To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.
3
Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.
4
Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. Set aside.
5
Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce. Serve immediately. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. I find that, if making ahead of time, it's better to leave the salad undressed and store the tempeh separately.

Blissed-Out Thai Salad with Peanut Tempeh

Ingredients

15 Ingredients

Instructions

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