Wow, where did summer go?! I’ve been holding on to the last of it with my smoothie bowls and salads, and here’s my last ditch effort at preserving summer. What makes this salad special is that Napa cabbage is the main star. It’s crunchy and delicious and oh-so-good shredded. It is also a good calcium source, but often gets over shadowed by kale and bok choy. This Asian Salad with Tempeh and Ginger Sesame Dressing is simple to prepare and uses fermented Apple Cider Vinegar as a base (also see Beet Apple and Kale Salad with Walnuts and Dill) which is something we could all eat a little bit more of. I hope you love this salad as much as I do. Here’s to finishing dinner while the suns still up.
“Napa cabbage, also known as Sui Choy, is a relatively good source of calcium with 60mg per cup. It’s low oxalate content makes this source of calcium more bioavailable and easily absorbed”
Getting your calcium intake from greens may or may not be as hard as you think. Most of us need about 1000mg of Calcium per day and we can get our day’s supply of calcium from 3 oranges, a very large salad (three cups each of kale, napa cabbage and romaine lettuce), three tablespoons of sesame tahini, one half cup of almonds and 5 figs. If you like seaweed or tofu then maximising calcium sources is even easier (see 10 Surprisingly Non Dairy Sources of Calcium and Maximising Calcium on a Dairy Free Diet). If your looking for more ways to use sesame tahini in recipes, try these other favourite salad recipes Summer Tofu Salad Bowl with Savoury Dressing and Japanese Salad Bowls with Miso Tahini Dressing. Enjoy the rest of your summer! See you when the leaves are yellow.
Asian Cabbage Salad with Tempeh and Ginger Sesame Dressing
Ingredients for Asian Cabbage Salad with Tempeh and Ginger Sesame Dressing
For the salad
- 2 packages of tempeh or 450g
- 3 tbsp organic soy sauce or tamari
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- 4 cups Napa cabbage, finely shredded
- 4 small carrots, grated
- 1 red pepper, deseeded and finely sliced
- 4 green onion, sliced thinly on a diagnoal
- 1 cup cilantro, roughly chopped
- 1/2 cup roasted cashews*
- 1/4 cup pepitas or sunflower seeds (optional)
For the dressing
- 1″ cube ginger, finely diced (or 1 tbsp)
- 3 tbsp apple cider vinegar, unpasteurized
- 1 tbsp sesame oil
- 2 tbsp raw honey
- 1 tbsp organic soy sauce or tamari
- 1/3 cup water
- squeeze of lime juice (optional)
*To roast cashews – Preheat the oven to 375 degrees F. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.
Method For Asian Cabbage Salad with Tempeh and Ginger Sesame Dressing
- First cube the tempeh and let marinade in the soy sauce or tamari, sesame oil and rice vinegar for at least 10 minutes.
- Prepare all the ingredients for the salad and mix together in a large bowl. Top with nuts and seeds.
- To cook the tempeh, heat a medium frying pan to medium heat. Remove the tempeh from the marinade and fry for about 10 minutes, or until golden and crispy. Pour the leftover marinade over the tempeh while cooking.
- While the tempeh is cooking, make the dressing by placing all the ingredients in a magic bullet and blend until well combined. Alternatively put all ingredients in a mason jar with a tightly closed lid and shake until well combined.
- To serve, place the salad into individual bowls, add dressing and top with hot tempeh. Enjoy!
Make it vegan: Use maple syrup in place of honey.
Add more protein: Sprinkle salad with 2 extra tbsp hemp seeds per serving.
Omit the soy: Serve salad with 2 boiled eggs per serving in place of tempeh, use Braggs Aminos or Coconut Aminos in place of soy sauce.
Amount per serving
Total Fat: 4.5g
Saturated Fat: 3.4g
Vitamin C: 70mg