Bristling with sweet and spicy undertones accented with a pop of lime, this Cashew and Tempeh Salad is an inviting lunchtime flavor escape.
4
Servings
19
Ingredients
2
Comments
Ingredients
- 2 teaspoons Honey
- 2 teaspoons Sesame Seeds
- 2 teaspoons Soy Sauce #1
- 1 teaspoon juice Lime
- 2 teaspoons peel and mince Ginger, Fresh
- 1 tablespoon chop Cilantro, Fresh
- 1 tablespoon Coconut Oil #1
- ¼ cups chop Cashews, Raw
- ¼ cups dice Shallot
- 1 ½ teaspoons mince Garlic, Cloves
- ⅓ cups slice Green Onion (Scallion)
- ½ cups grate Carrot
- 1 teaspoon Brown Sugar
- 1 teaspoon Soy Sauce #2
- 1 teaspoon Sriracha Sauce
- ¾ cups dice Tempeh
- 1 teaspoon Flour, All-Purpose
- 1 tablespoon Coconut Oil #2
- 2 teaspoons zest Lime
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine honey, sesame seeds, soy sauce #1, lime juice, ginger, and cilantro. Set aside.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine honey, sesame seeds, soy sauce #1, lime juice, ginger, and cilantro. Set aside.
- Heat oil #1 in skillet over medium heat.
- Add cashews and fry for 2 minutes until golden brown.
- Remove from skillet and set aside.
- Add shallots, garlic, green onions, and carrots and cook until tender, about 3 minutes.
- Remove from skillet and place in bowl.
- In another bowl, combine brown sugar, soy sauce #2 and sriracha.
- Add diced tempeh and mix until completely coated.
- Sprinkle flour over the soaked tempeh until completely coated.
- Heat oil #2 in a skillet over medium high heat.
- Cook tempeh until completely fried and crispy.
- Combine tempeh, sauteed vegetables and cashews, and honey dressing.
- Top with lime zest.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1/2 cup Amount Per Serving
- Calories
- 214
- Total Fat
- 15g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 241mg
- Total Carbohydrates
- 14g
- Fiber
- 2g
- Sugar
- 7g
- Protein
- 7g
- WW Freestyle
- 8
2 Comments
Join the discussionWhen does the first sauce mixture get used? It is never called out to be added or frozen?
That info has been updated in the recipe. Thanks for letting us know!