- 1 tablespoon oil
- 1 large onion, finely diced
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1-inch fresh ginger, grated
- 1/2 red bell pepper, diced
- 1 carrot, peeled and chopped
- 15 ounces tempeh, finely diced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 tsp ground coriander
- 1/4 tsp sriracha
- 1 green onion, thinly sliced
- 2 cups chopped greens (kale, spinach, etc)
- juice from 1 lime (or lemon)
- optional toppings: red pepper flakes, sesame seeds
- Heat the oil in a larget skillet over medium heat. Once hot, add onion, garlic, shallot and ginger. Cook for 5-7 minutes, stirring occasionally until onions are soft.
- Add diced red bell pepper, carrots and tempeh. Cook for 7-8 minutes, stirring regularly until carrots are cooked. I prefer to slightly undercook the vegetables to keep some crunch, so I cooked mine for about three minutes,
- Stir in the soy sauce, maple syrup, ground coriander and sriracha. Cook for another 3-5 minutes. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, and/or sriracha for heat.
- Remove from heat, transfer to a large serving bowl and stir in the chopped green onions, kale and lime juice. Let cool completely, cover with plastic film and place in the refrigerator for at least 4 hours, overnight is better to let the flavors merge.
- Serve chilled with an additional squeeze of lime juice.
- The salad will keep for up to 4 days in the refrigerator or 1 month in the freezer.