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Cashew and Tempeh Salad - Lunch Version

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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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

2 Comments

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