PRINT

Peanut Tempeh Thai Salad

DOLE Salad Month

Inspired by DOLE Salads. This salad is a satisfying, complete meal that includes brown rice, tempeh, red bell pepper, green onions.

Ingredients

  • 2 Tablespoons natural peanut butter
  • 3 Tablespoons seasoned rice vinegar
  • 1/16 teaspoon cayenne pepper (pinch)
  • 1 package (8 ounce) tempeh, cut into widthwise strips (about 16 pieces)
  • 2 cups frozen/precooked brown rice, thawed
  • 1 bag (12 oz) Dole Very Veggie Salad (iceberg, romaine, radish, snow peas, red cabbage, carrots)
  • 1/2 cup chopped green onions (on bias)
  • 1/2 red bell pepper, thinly sliced (about 1/2 cup)

Directions

Serves

4

1Whisk together peanut butter, vinegar and cayenne.
2Place peanut butter mixture and tempeh pieces in microwave-save bowl.
3Microwave covered for 1-2 minutes, until tempeh is tender. Let mixture cool.
4Toss with remaining salad ingredients.
5Culinary Notes: Tempeh is fermented soybeans pressed into a rectangular patty. It’s high in vegan-friendly protein and has a meaty texture. It can be found in the produce section of many grocery stores. Tempeh can be crumbled & used as a ground beef substitute in chili, pasta and tacos.

Nutritional Facts for Peanut Tempeh Thai Salad

3 cups

4

Daily Value %*

16%

15%

7%

0%

8%

13%

32%

30%

80%

60%

8%

15%

* Daily Value % based on a 2000 calorie diet.

Join the Conversation

(required)
(required)
(required)

Privacy Policy Terms of Use Copyright 2011-2014 © Dawn Jackson Blatner All rights reserved