Spicy Tempeh Salad

For the salad -

250g Spicy Tempeh

sesame oil

4 cups julienned mixed vegetables (carrots, snow peas, capsicum, spring onion)

2 cups shredded red cabbage

2 tbsp toasted sesame seeds

125g crispy fried chinese noodles

 

For the dressing –

2 cloves crushed garlic

1 tbsp sweet chilli sauce

2 tbsp lime juice

¼ cup oil

 

Slice the tempeh into fine strips and brush with the sesame oil.

Place on a non stick tray and bake at 200 deg C for 20 minutes.

Mix with the rest of the salad ingredients in a large bowl.

 

Make the dressing by whisking together all the ingredients.

 

Pour the dressing over the salad and toss to combine.

 

Serves 4-6.

From The Essential Vegetarian Cookbook