Tempeh Cucumber Salad
This salad is inspired by the flavors of gado-gado, the national dish of Indonesia where tempeh originated. It is light, crunchy and fresh while also being filling due to the addition of tempeh, and it is a stunner at a summertime picnic. This can be turned into a main dish by serving alongside rice or noodles as well. I like to make this several hours ahead of time so the cucumbers and tempeh can soak up all the dressing goodness; if you like your nuts extra crunchy, wait to add them until just before serving when making ahead of time.
Ingredients
3 tablespoons olive oil, divided
1 package tempeh, cut into 1-inch cubes
1 tablespoon fresh ginger, peeled and finely grated
3 tablespoons lime juice
1 tablespoon brown rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon miso (red or white)
1 teaspoon honey
2 teaspoons chili flakes or Sriracha-style hot sauce, optional
2 cloves garlic, minced
½ teaspoon sea salt, or to taste
2 medium cucumbers, peeled and diced
1 medium carrot, grated
2 scallions, thinly sliced
1 cup cilantro, roughly chopped
½ cup hazelnuts or peanuts, roughly chopped
Directions
Put 1 tablespoon of olive oil into a skillet over medium heat. When the oil is hot, add the cubed tempeh and cook for 3 to 5 minutes per side until lightly browned. Remove the tempeh from the heat and set aside to cool while you assemble the salad.
In a medium bowl, whisk together the 2 tablespoons of olive oil, ginger, lime juice, vinegar, sesame oil, soy sauce, miso, honey, garlic, salt and chili flakes, if using. Mix together until well combined.
Add the cooled tempeh along with the cucumbers, carrot, scallions, and cilantro tossing to coat evenly with the dressing.
Sprinkle the top with chopped nuts and refrigerate until ready to serve.
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