Red cabbage, apple, tempeh salad Recipe Gluten-free, dairy-free (casein-free) and vegan.

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ORGANIC INGREDIENTS

Salad:

• 300 g (4 cups) red cabbage, sliced into fine strips
• 1 zucchini, cubed
• 2 apples, cubed
• 3 green onions, chopped

Vinaigrette:

• 60 ml (4 tbsp) olive oil
• 30 ml (2 tbsp) apple cider vinegar
• 30 ml (2 tbsp) organic, gluten-free tamari
• 15 ml (1 tbsp) maple syrup
• Pepper, to taste

Tempeh:

• 240 g tempeh, cut in half horizontally, then cut in cubes
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) organic, gluten-free tamari
• 15 ml (1 tbsp) maple syrup
• 15 ml (1 tbsp) freshly grated ginger
• 2 cloves garlic, crushed or chopped

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PREPARATION

Salad:

1. In a large bowl, combine all the salad ingredients.
2. In a small bowl, whisk together the vinaigrette ingredients, then add to the salad and toss.
3. Cover and refrigerate for a minimum of 2 hours.

Marinated tempeh:

1. In a large bowl, combine all the tempeh ingredients, then marinate for at least one hour in the refrigerator.
2. When ready to serve, pan fry the tempeh with the marinade until nicely grilled.
3. Divide the salad into individual plates and top with the hot tempeh.