American Tempeh Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This American Tempeh Salad has become one of my go to weeknight meals because it comes together in under an hour and costs practically nothing. The tempeh provides a complete protein with all nine essential amino acids, making it a genuinely satisfying option whether you're vegetarian or just looking to eat a bit lighter. What I love most is how forgiving the recipe is, letting you use whatever vegetables you have on hand, and the apple cider vinegar dressing ties everything together with a bright, tangy flavor that gets better as it sits. It's the kind of dish that feels like you spent way more effort than you actually did, which is exactly what I'm always after in the kitchen.
Ella x
Ingredients
- 400 gtempeh
- 200 gred cabbage
- 300 gcarrots
- 150 gcelery
- 120 mlapple cider vinegar
- 60 mlolive oil
- 15 gdijon mustard
- 6 gsmoked paprika
- 2 gsalt
- 1 gblack pepper
- 20 gchopped fresh parsley
Detail level
Instructions
- 1
Cut the tempeh into small cubes and place on a baking sheet lined with parchment paper. Drizzle with 30ml of olive oil and sprinkle with smoked paprika, salt, and black pepper. Toss to coat and bake in a preheated oven at 180°C for 15 minutes, flipping halfway through.
- 2
In a large bowl, combine the red cabbage, carrots, and celery.
- 3
In a small bowl, whisk together the apple cider vinegar and Dijon mustard until smooth.
Tip: Use a wire whisk or a fork to emulsify the dressing.
- 4
Add the whisked dressing to the bowl with the vegetables and toss to combine.
Tip: Be careful not to bruise the veggies.
- 5
Once the tempeh is done baking, remove from the oven and add to the bowl with the vegetables. Toss to combine.
- 6
Sprinkle the chopped parsley over the top of the salad and serve immediately.
Tip: Garnish with additional parsley if desired.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
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