Author Notes: A seasonal version of the Great Indonesian Salad —Sophie – Wholehearted Eats
Serves: 1
Ingredients
Salad Base
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2
New Potatoes, scrubbed
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1/2
cup Bean Sprouts
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1
Persian Cucumber, Sliced
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1
cup Shredded Savoy Cabbage
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1
handful Cherry Tomatos, sliced in half
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1
handful Green Beans
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1
handful Cilantro, chopped (stems reserved)
Coco-Nut-Butter Sauce and Indonesain Tempeh
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6
tablespoons Coconut Milk
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1/3
cup Almond Butter
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1
tablespoon Lime Juice
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2 1/2
teaspoons Tamari
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1 1/2
teaspoons Honey
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1
teaspoon Grated Ginger
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1/2
pinch Chili Flakes
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1
tablespoon Chopped Cilantro Stems
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1
Small Garlic Clove
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2
tablespoons Tamari
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1
tablespoon Honey
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2
Cloves Garlic, grated
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1
teaspoon Liquid Coconut Oil
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1
teaspoon Apple Cider Vinegar
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1/2
teaspoon Ground Cumin
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1/4
teaspoon Ground Corriander
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8 oz
Tempeh, cubed
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1
teaspoon Coconut Oil, for frying
Directions
Salad Base
- Begin by bringing a pot of water to the boil. Add the potatoes and continue at a rolling boil until they are easily priced by a fork.
- Meanwhile, as the potatoes boil, heat a frying pan to medium and sauté the cabbage just until soft (you may need to add a splash of water). Set aside and continue to cook the tempeh in the same frying pan.
- Arrange the cabbage, bean sprouts, cucumber, tomatoes, and tempeh in a bowl. Once the potatoes are cooked, chop and add them as well.
- Finally, add the green beans to the potato water and blanch for a mere minute. Add them to the salad.
- Serve with the Coco-nut-butter Sauce, cilantro, and lime.
Coco-Nut-Butter Sauce and Indonesain Tempeh
- To make the sauce, combine the first nine ingredients in a blender and blitz until they come together. Taste and adjust seasoning.
- For the tempeh, combine the 2 Tbsp. tamari, 1 Tbsp.honey, garlic, 1 tsp oil, vinegar, and spices in a dish. Add the cubes tempeh and let sit to marinade for 30 minutes, tossing occasionally.
- Set a frying pan to medium heat and once hot, add the other tsp. oil and tempeh. Toss for about 5 minutes or until crispy and brown.
- Gently heat the sauce over medium heat just before serving.