Simple Asian Salad with Tempeh
Amrita Ma Devi
Simple Asian Noodle Salad
Do you like crunchy spicy noodle salads? This one is not too chili spicy but makes good use of fresh radish, ginger, basil and black pepper (a more pitta balancing choice to bring up the heat a little!)
Crazy fact I just have to share with you...Radishes are originally from China according to W.Root's Food Dictionary. Historians saw the inscription in Egypt honoring radishes, along with onions and leeks, as the food of the workers who built the pyramids.
The red and white ones we use in this recipe are a dieters delight since they are low in fat and high in B Vitamins, iron and sulphur. Radish is useful in treating diabetes, fever, cold, cough, asthma, allergic conditions, throat disorders.
PREP TIME
10 mins
TOTAL TIME
30 mins
COURSE
dinner, lunch, Salad
SERVINGS
4 People
INGREDIENTS
INGREDIENTS
- 3 bok choy 1 cm thick sliced
- 2 tbsp coconut oil
- 8 radishes quartered
- 2 carrots julienned
- 2 celery sticks matchstick
- 1 tbsp fresh ginger finely diced
- 8 slices of tempeh
Dressing
- 1 tsp black sesame seed
- 1 tsp sesame seed
- 3 tbsp soy sauce
- 1 tsp fresh ginger
- 1 tsp black pepper
- 2 tbsp sesame oil
- 1 tsp maple syrup
- Chopped cilantro to serve
- Chopped mint to serve
- Chopped basil to serve
INSTRUCTIONS
INSTRUCTIONS
1. Warm the coconut oil in a wok
2. Place the radish and celery in the oil to cook down for 2 minutes. Next, add in the bok-choy and ginger and stir well before adding in the julienned carrot. Toss for 2 minutes before turning off the heat. This keeps the veggies crunchy but not raw.
3. Prepare the dressing by mixing all the ingredients together. Pour the dressing over the veggies in the wok and combine well.
4. Gently fry the tempeh on both sides before serving the salad. Arrange the salad in the bowl and place the cooked tempeh on top. Serve and delight.
NOTES
NOTES
- Watch the video for instructions and serve with noodles or quinoa and enjoy
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