Ingredients

The following ingredients have 4 Servings
  • 6 ounces vermicelli noodles
  • 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer
  • 2 stalks green onions ((finely chopped))
  • 1/4 cup chopped cilantro
  • 2-3 Tbsp chopped mint
  • 1 cup loosely packed spinach ((chopped))
  • 1 cup thinly sliced red cabbage
  • 1 medium red bell pepper ((thinly sliced))
  • 1 batch Marinated Peanut Tempeh
  • 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))
  • 3 Tbsp gluten-free tamari ((or soy sauce if not GF))
  • 3 Tbsp maple syrup
  • 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))
  • 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))
  • ~1/4 cup water ((to thin))

Instruction

  • Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.
  • To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.
  • Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. Set aside.
  • Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce. Serve immediately. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. I find that, if making ahead of time, it's better to leave the salad undressed and store the tempeh separately.