Copycat Thai Crunch Salad
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(3)
Prep time 15mins
Cook time 5mins
Serves or Makes: 2-3 servings

Recipe Card

Marinated Tempeh

ingredients

  • 8 ounces (225 grams) tempeh
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon rice vinegar
  • 1 tablespoon maple syrup

Salad

ingredients

  • 1/2 head Napa cabbage, sliced `
  • 1/2 small red cabbage, thinly sliced
  • 2 carrots, julienned
  • 2 small cucumbers, julienned
  • 1 bunch scallions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shelled, cooked edamame
  • 1/2 cup roughly chopped roasted peanuts
  • 1 cup wonton strips
  • Fresh squeeze of lime
  • 1/2 cup CPK Thai Dressing

Method

  • Step 1

    Cut tempeh into bite-sized cubes and combine the marinade ingredients in a container. Add tempeh to the marinade, close the lid, and shake gently. Set aside while preparing the salad.

  • Step 2

    Add cabbage, carrots, cucumber, scallions, cilantro and edamame to a large bowl.

  • Step 3

    Heat a pan on medium heat and add the tempeh including marinade. Cook for 3-4 minutes until golden brown on all sides.

  • Step 4

    Add peanuts, wonton strips and tempeh to the bowl and combine. Lastly, add the CPK Thai Dressing and a squeeze of lime before serving.