You May Also Like

Choosing crystals for your home

A room-by-room guide to choosing crystals for your home

what is sole drink?

I drank salt water every day for a week. Here are 5 things I learned

Healthy food that's affordable: found!

Yes, healthy food can be affordable—here’s proof

horoscope predictions this week

That inner revolutionary inside of you? The stars are aligning to let her out

Gemini season What you need to know

6 of the most recognizable traits of a Gemini (AKA the zodiac’s social butterfly)

avocado chocolate cupcakes with cherry icing

Turn avocados into cupcakes with this easy recipe (Plus, the secret to avoiding a guac-y taste)

Food 52’s Healthiest: Snow Pea, Cabbage, and Mizuna Salad with Seared Tempeh


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Snow Pea, Cabbage, and Tempeh Salad
Photo: James Ransom for Food52.com

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52This crunchy, flavorful salad is perfect for a hearty lunch or light spring dinner. Its base, mizuna, is a Japanese mustard green that resembles arugula and is loaded with vitamin A, vitamin C, and folic acid.

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Serves 4

2 tablespoons apple cider or rice vinegar (apple cider is my preference)
2 tablespoons soy sauce or tamari
2 tablespoons water
1 teaspoon grated or minced ginger root
1 teaspoon toasted sesame oil
8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
2 teaspoons coconut oil (optional, for frying)
6 ounces snow peas, trimmed
2 cups red cabbage, shredded
1 cup carrot, shredded
2 cups mizuna
2 green onions, sliced thin
1/4 cup cilantro, diced
2 tablespoons mellow white miso
1 tablespoon dijon mustard
1/4 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon maple syrup

1. To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).

2. You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.

3. To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.

4. Mix all remaining salad ingredients.

5. To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.

More healthy recipes from Food52.com:

Asparagus with Young Garlic and Horseradish
Savory Mung Bean Crepes

Loading More Posts...

You May Also Like

horoscope predictions this week

That inner revolutionary inside of you? The stars are aligning to let her out

work life balance

How really smart women get the most out of work *and* home life as moms

Choosing crystals for your home

A room-by-room guide to choosing crystals for your home

spicy coconut corn crack

This creamy, coconut-corn dish proves comfort food can be healthy

avocado chocolate cupcakes with cherry icing

Turn avocados into cupcakes with this easy recipe (Plus, the secret to avoiding a guac-y taste)

Gemini season What you need to know

6 of the most recognizable traits of a Gemini (AKA the zodiac’s social butterfly)