Asian style salad with baked Tempeh and a Ginger Sesame Dressing
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5 from 2 votes

Asian Cabbage Salad with Tempeh and Ginger Sesame Dressing Recipe

The salad dressing is nice and light, making this dish a great accompaniment to a heavier meal, or used as a side dish. Be creative with the vegetables used - cucumbers, raw mushrooms and radishes also taste great in this salad.
Prep Time10 mins
Cook Time10 mins
Marinading Time10 mins
Total Time30 mins
Course: Salad
Cuisine: Chinese
Keyword: Fermented, Gluten-Free, Salad, Tempeh
Servings: 6
Calories: 370kcal


For the salad

  • 2 packages (450g total) tempeh organic
  • 3 tbsp soy sauce or tamari organic
  • 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 (or 1 tbsp) ginger finely diced
  • 3 tbsp apple cider vinegar unpasteurized
  • 1 tbsp sesame oil
  • 2 tbsp honey raw
  • 1 tbsp soy sauce or tamari organic
  • 1/3 cup water
  • squeeze lime juice optional


  • 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!


*To roast cashews - Preheat the oven to 375F. Place the nuts on an ungreased baking sheet and bake for 10 minutes until.
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.


Calories: 370kcal | Carbohydrates: 34g | Protein: 25g | Fat: 4.5g | Saturated Fat: 3.4g | Sodium: 600mg | Potassium: 1130mg | Fiber: 4.5g | Sugar: 14g | Vitamin C: 90.8mg | Calcium: 240mg | Iron: 3.6mg