Japanese Tempeh Salad

Instructions

1. 1

   In a large bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, salt, and black pepper until well combined.

   Tip: Adjust to taste.

2. 2

   Add the crumbled tempeh, diced cucumber, carrots, daikon radish, sesame seeds, pickled ginger, and green onions to the bowl. Toss to coat with the dressing.

   Tip: Be gentle to avoid mashing the vegetables.

3. 3

   Taste and adjust the seasoning if needed.

   Tip: Add more soy sauce if desired for extra flavor.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This step is crucial for a well-balanced salad.

5. 5

   Just before serving, garnish with additional sesame seeds and green onions if desired.

   Tip: A simple yet elegant touch.

6. 6

   Serve chilled and enjoy!

   Tip: Perfect for a quick lunch or dinner.