Tempeh and cabbage salad

Discover the delightful fusion of tempeh and cabbage in this refreshing salad, packed with flavors and textures that will tantalize your taste buds.

Ingredients:

• 200 g tempeh
• 1 tablespoons red curry paste
• 1/4 head cabbage
• 1 avocado
• 1 tablespoon apple cider vinegar
• 1/4 cup raw cashews
• 1/2 bunch bunch fresh coriander
• 1 sprig spring onion
• 2 tablespoons goji berries
• 2 tablespoons almond oil
• 1 tablespoon sesame seeds

Instructions:

1. Cut the tempeh into small pieces, transfer to a bowl, and combine with the red curry paste. Slice the cabbage thinly, dice the avocado after peeling it, and then sprinkle with 1 teaspoon of apple cider vinegar to prevent oxidation.
2. Toast the cashews in a small frying pan without oil over medium-high heat for about 2 minutes, stirring frequently. Finely chop the cilantro and green onion.
3. Whisk the remaining apple cider vinegar with almond oil and sesame seeds to prepare the dressing. Combine all the components in a large bowl and mix thoroughly. Chill the salad in the refrigerator for 15 minutes before serving.

Summary:

• Calories: 1351 kcal
• Fat: 100 g
• Protein: 60 g
• Carbs: 79 g
• Potassium: 2801 mg
• Magnesium: 405 mg