This vegan peanut tempeh thai salad uses an easy oil free tempeh marinade and is topped with a fresh mango ginger dressing. A colorful salad perfect for lunch or a light summer dinner.
After creating my peanut tempeh marinade I knew I had to pair it with an bright and fresh salad. This thai inspired salad is super fresh and bright using lots of fresh veggies, herbs and fruit. Full of color and flavor.
The base of this salad is fresh greens of your choice. I choose to use tender baby spring mix and baby kale. However you could use any greens you want such as chard, arugula, or chinese cabbage would work well. Load your salad up with veggies like carrots, cabbage and bell peppers. The fresh mint & basil give you a little burst of fresh flavor. The vermicelli noodles give the salad some character and texture. Let’s not forget about our peanut tempeh, the star of the show, marinated with a peanut sauce that brings all the flavors together.
This vegan peanut tempeh thai salad is so vibrant it could serve as the centerpiece for a refreshing dinner on a summer night. It’s great for the summer because it’s got fresh ingredients and you can limit your stove use to under 10 minutes. Peanut tempeh salad also makes a great lunch as you can easily prep the ingredients ahead of time.
Mango Ginger Dressing
I wanted to pair this vegan tempeh salad with a simple, healthy and easy dressing. I love chopping mango and throwing it on a salad but I thought what if the mango was the dressing. And alas this 4 ingredient mango ginger dressing recipe was created. If you are not a fan of mango make extra peanut tempeh marinade and thin it out a little with water to use as a dressing.
Peanut Tempeh Thai Salad with Mango Ginger Dressing
Ingredients
- 1 lime
- 2 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 3 tbsp peanut butter
- 1/2 inch ginger root
- 1 clove garlic
- 8 oz tempeh
- 4-6 cups greens
- 1/2 red bell pepper
- 4 green onions
- 2 tbsp fresh basil and/or mint
- 2 tbsp fresh cilantro
- 1 cup purple cabbage
- 2/3 cup carrots shredded
- 2 cup vermicelli noodles
Mango Ginger Dressing
- 1 mango
- 1 inch ginger root
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
Instructions
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Star by making your tempeh marinade. In a small bowl mix the juice of 1 lime, 2 tbsp of soy sauce, 3 tbsp peanut butter, 2 tbsp maple syrup, 1/2 inch of fresh grated ginger and 1 clove of minced garlic.
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Cut your tempeh into slices or bite sized triangles/ squares. Put it a shallow container or ziploc bag, top with peanut marinade. Let sit at least 10-20 minutes.
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Prep your salad ingredients. Wash all your veggies. Rinse your greens. Slice your red pepper, green onions and red cabbage. Chop a handful each of basil, mint and cilantro. Prep your vermicelli noodles per package instructions (usually letting them sit in hot water for a few minutes).
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After marinating, cook your tempeh. In a skillet add a few tablespoons of water and cook about 3 minutes on each side. Alternatively you can bake at 350 degrees for 15-30 minutes. Save the extra marinade to toss your cooked tempeh in.
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Assemble your salad. In a large salad bowl add your greens, top with fresh veggies, herbs, and vermicelli noodles. Add your peanut tempeh. Top with your mango ginger dressing.
Enjoy!
Mango Ginger Dressing
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Using a blender or small food processor mix mango, 1 inch of grated ginger, 2 tbsp of rice vinegar and 1 tbsp of soy sauce until smooth. If too thick add a few tablespoons of water until desired consistency is reached.
Recipe Notes
Recipe is for 2 large bowls of salad (see photos for reference) multiply amounts to serve more.
Peanut tempeh marinade will be enough for 1 package of tempeh.
Double dressing recipe if using for more than 2 servings.
Not sure how to cook & marinate your tempeh? Check out my last post for more details and a few tempeh marinade recipes -> Vegan Tempeh Marinades.
When you make this salad be sure to comment below or tag @emilyhappyhealthy on instagram with how you liked it!