Tempeh Salad (Orange Vinaigrette)
This is a vegan recipe for tempeh salad with orange vinaigrette dressing. I’m using tempeh (Indonesian fermented soybean ‘cake’) as the main protein here, which is not just meatless but very filling as well. With orange vinaigrette as the salad dressing, this salad is fruity, refreshing and appetizing.
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Salad Base & Toppings. The base of the salad is romaine lettuce. As toppings, I used shredded red cabbage, celery, corn kernels, bell peppers, cherry tomato and spring onions. When making a salad bowl, I try to include various coloured toppings to gain the most nutrients from a broad spectrum.
Salad dressing. This citrus-based orange vinaigrette is both refreshing and light at the same time. The vinaigrette is great for seafood (such as Parmesan scallops salad). The orange fruity taste is suitable for any salad, and it is extra refreshing during summer. For meal prep, I usually make a bigger batch of salad dressing to keep in the fridge for the week, but you can also make just enough for this salad recipe.