This simple, little diddy hit the spot on a warm, productive day. If you’ve read through the other recipes you may have noticed that I like this flavor combination….a lot. Particularly the coconut, tamari, citrus and rice vinegar combination. It can take an average stir fry to very exciting new heights. It works in the form of a salad dressing too! Ingredients: 1/2 large cucumber(mostly skinned), sliced thin
1 medium zucchini -grated
3-4 sweet peppers(or 1/2 Bell pepper)
1 cup shredded cabbage
1 medium carrot-grated
1/2 cilantro bunch-minced
1/2 small radicchio-sliced thinly
1 t garlic powder(or 1 fresh clove)
1 T ginger-minced or grated
1/3 C Tamari +2 T for tempeh
1/4 C Rice vinegar
1 lime or lemon-juiced
1/3 C coconut oil + 2 T for salad
1 10 oz cake red bean tempeh-thawed
Once you have prepped your vegetables combine in a bowl with garlic powder, tamari, rice vinegar and lemon/lime juice in a bowl. Mix well and place in the fridge.
Add 1/3 C coconut oil to skillet and begin to heat medium-high for 4-5 minutes.Slice the tempeh into cubes and add to hot oil. If the tempeh soaks it all up, add a bit more oil. Toss until brown and slightly crispy. Add a the leftover tamari. Remove from pan and let cool.
Grab your salad from the fridge and add the extra T or two of coconut oil. Mix and top with the roasted, salty peanuts and extra cilantro. ENJOY:)
*Once again, I have steered away from anything traditional because I like to use what I have on hand. Do not be afraid to add extra ingredients such as spicy chilies, fish sauce, spring onions, craisins, orange slices, almonds, purple cabbage, fresh garlic and/or some sort of grain. If you want to be really old school, try and find those crunchy noodle sticks and canned mandarin oranges to add to this salad!