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Sesame Tempeh Slaw

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Justin Brooks

Let the tempeh marinate all morning, then put the dish together for lunch. This recipe is part of our lunch for a week series.Check out the rest for the remaining days.

Ingredients

Makes 1 Servings

2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon mirin
1 tablespoon toasted sesame oil
½ teaspoon freshly grated ginger
4 ounces tempeh, crumbled
Shredded cabbage, sliced carrot, sliced cucumber, sliced radish, cilantro leaves, and mint leaves (for serving)

  1. Step 1

    Combine soy sauce, lime juice, mirin, sesame oil, and ginger in a resealable plastic bag. Add tempeh, seal, and lightly shake to coat. Chill at least 3 hours.

    Step 2

    Place cabbage in a medium bowl. Arrange tempeh, carrot, cucumber, and radish over cabbage. Drizzle with remaining marinade and top with cilantro and mint.

    Step 3

    Do Ahead:Tempeh can be marinated 1 day ahead. Cover and chill.

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Tags Slaw Salad Tempeh Quick Easy Main Vegetarian Vegan Dairy Free Lunch Dinner Bon Appétit
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