I posted this recipe in the early days of the blog but the sad pictures just didn’t do it justice. Six months later it’s still in regular rotation about every other week at our house.
We generally don’t eat much unfermented soy but miso, tamari and tempeh are all on the menu.
Tempeh is made from whole soybeans pressed into a cake and fermented. It’s a whole food with probiotics. To me, nutrition-wise, it’s far superior to tofu in which the soybeans are pretty heavily processed (ground up, made into milk, curdled, pasteurized, etc). So tempeh it is at chez Jones. You’ll find it cooked in most recipes but, after marinating it in this tasty dressing, I think it’s plenty tasty raw – not to mention that all the yummy enzymes and nutrients stay intact.
I usually turn to this salad when I want a little extra protein but the cabbage is relatively high carb. I really don’t think all that cabbage gets fully digested, though. And, too, it’s really hard to feel bad about going over on carbs when the only carbs I ate in a day were raw broccoli, cabbage, garlic, fermented soy, and a little bit of lemon juice. Cabbage regularly crops up as a purported cancer-fighting food and is great at standing up to this flavorful dressing. One serving of this salad provides over 300% the US recommended daily allowance of vitamin C, over 60% of your daily vitamin A and almost three quarters of your daily calcium.
This salad is also excellent with julienned bell pepper, mung bean sprouts or raw mushrooms. Switch up the vegetables with whatever’s on hand to make this one yours.
Macro Breakdown per serving (a serving is 1/2 the recipe)
Total Carbs 17g | Fiber 5g | Net carbs 12g | Protein 18g | Fat 27g
Always weigh and measure your own ingredients to ensure accurate tracking.
- 1/4 c organic tamari
- 3 tbs organic sesame oil
- 1 heaping tbs fresh ginger, minced
- 3 cloves fresh garlic, minced
- 125g organic tempeh
- 1 tbs organic apple cider vinegar
- 3 c green cabbage, shredded
- 1.5 c red cabbage, shredded
- 1/4 cup organic cilantro, chopped
- 1 tsp organic unhulled sesame seeds
- Cut tempeh into 1/2 to 1 inch cubes or planks.
- Whisk together tamari, sesameoil, ginger, and garlic and combine with tempeh in a bowl. Let sit at room temperature, stirring occasionally, for at least 4 hours or overnight up to 2 days.
- Add apple cider vinegar to marinade to form a dressing and adjust flavors to taste. Toss dressing and tempeh with cabbage and let sit another 15-30 minutes.
- Divide salad between two bowls and garnish each with half the cilantro and sesame seeds.