Back

Cashew and Tempeh Salad - Lunch Version

Plan This Recipe Print

Cashew and Tempeh Salad - Lunch Version

Regan
The Cook
4 Servings
19 Ingredients
2 Comments

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

  • Labels

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?

  1. In a bowl, combine honey, sesame seeds, soy sauce #1, lime juice, ginger, and cilantro. Set aside.
  2. 761688 Upgrade to a paid membership 23447 to unlock all instructions 45352
  3. 2952982 Upgrade to a paid membership 45782 to unlock all instructions 97257
  4. 3996296 Upgrade to a paid membership 6469 to unlock all instructions 69683
  5. 1085363 Upgrade to a paid membership 45281 to unlock all instructions 48587
  6. 3814742 Upgrade to a paid membership 30014 to unlock all instructions 74991
  7. 6930873 Upgrade to a paid membership 75902 to unlock all instructions 66829
  8. 8276281 Upgrade to a paid membership 57360 to unlock all instructions 71469
  9. 9335111 Upgrade to a paid membership 51842 to unlock all instructions 27495
  10. 3339505 Upgrade to a paid membership 52608 to unlock all instructions 85685
  11. 9559500 Upgrade to a paid membership 47637 to unlock all instructions 59900
  12. 5306118 Upgrade to a paid membership 38442 to unlock all instructions 56195
  13. 576276 Upgrade to a paid membership 5341 to unlock all instructions 80163
  14. 959938 Upgrade to a paid membership 89239 to unlock all instructions 94592
  15. 4644110 Upgrade to a paid membership 17603 to unlock all instructions 34287

Upgrade to a paid membership to unlock all recipe instructions

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.

  1. Thaw: In fridge
  2. 7414772 Upgrade to a paid membership 70395 to unlock all instructions 42836

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine honey, sesame seeds, soy sauce #1, lime juice, ginger, and cilantro. Set aside.
  2. Heat oil #1 in skillet over medium heat.
  3. Add cashews and fry for 2 minutes until golden brown.
  4. Remove from skillet and set aside.
  5. Add shallots, garlic, green onions, and carrots and cook until tender, about 3 minutes.
  6. Remove from skillet and place in bowl.
  7. In another bowl, combine brown sugar, soy sauce #2 and sriracha.
  8. Add diced tempeh and mix until completely coated.
  9. Sprinkle flour over the soaked tempeh until completely coated.
  10. Heat oil #2 in a skillet over medium high heat.
  11. Cook tempeh until completely fried and crispy.
  12. Combine tempeh, sauteed vegetables and cashews, and honey dressing.
  13. 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 discussion