0 2
Snow Pea, Cabbage, and Mizuna Salad with Smoky Tempeh

Share it on your social network:

Or you can just copy and share this url


6 ounces snow peas, trimmed
2 cups shredded red cabbage
2 cups mizuna
1 cup shredded carrots
2 green onions
1/4 cup chopped fresh cilantro
2/3 cup (160 ml) water
1/2 cup tahini
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 clove Garlic
1 teaspoon minced fresh ginger
8 ounces Smoky Tempeh

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Snow Pea, Cabbage, and Mizuna Salad with Smoky Tempeh


This dish is all about contrast: Subtly spicy mizuna meets sweet, crispy snow peas, with earthy, salty tempeh layered atop both. Then there’s the extremely versatile sesame tahini dressing, which has a salty, sweet flavor that also shines in simple brown rice bowls and salads and as a dip for raw vegetables.

Building a Meal-Worthy Salad

Only when I became vegan did I begin to understand the remarkable diversity of salads. Now meal-size salads are one of my favorite casual dinners. Mine typically include a cooked whole grain, a variety of vegetables, and a mixture of legumes, nuts, and seeds, all enhanced with a bold dressing. As you explore the recipes in this chapter, think about how you can add heft and substance to your salads with different combinations of grains, dried fruit, nuts, seeds, legumes, proteins, and greens.



To make the salad, bring a small pot of water to a boil and blanch the snow peas for about 30 seconds. Rinse under cold water to stop the cooking. Drain well and let dry, or pat with a clean kitchen towel to dry them more quickly. Cut the snow peas in halves or thirds.


Put the snow peas in a large bowl. Add the cabbage, mizuna, carrots, green onions, and cilantro and toss to combine.


To make the dressing, combine all the ingredients in a blender and process until smooth. Add a bit more water to thin the dressing if you like. Be aware that it will thicken when chilled.


Drizzle ⅔ cup (160ml) of all the dressing over the salad and toss until all the ingredients are evenly coated. Add more dressing to taste. Serve topped with the tempeh.

Tarek Ha.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vegan recipes
Perfect Pumpkin Pie
vegan recipes

Add Your Comment