Name: Warm Green Bean Salad with Tempeh, Carrot, Cucumber & Peanut Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1.02 kg green beans; ½ medium red onion; 3 (227g ) pkgs tempeh; black pepper; crushed red pepper; garlic powder; natural peanut butter; pure maple syrup; rice vinegar; salt; soy sauce; toasted sesame oil

Warm Green Bean Salad with Tempeh, Carrot, Cucumber & Peanut DressingWarm Green Bean Salad with Tempeh, Carrot, Cucumber & Peanut Dressing — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1.02 kg green beans

½ medium red onion

3 (227g ) pkgs tempeh

black pepper

crushed red pepper

garlic powder

natural peanut butter

pure maple syrup

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Place vinegar, maple syrup, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onion crosswise into thin rounds. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, medium dice tempeh. Place in a large bowl, drizzle with soy sauce, and stir to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tempeh and cook, stirring occasionally, until golden, 5-7 minutes. Transfer tempeh to a plate, season with salt, and cover with foil; set aside. (Reserve skillet and bowl for later use.)

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger. Place in the reserved bowl along with peanut butter, vinegar, soy sauce, water, maple syrup, and spices. Whisk to combine the dressing.

Peel, trim, and coarsely grate carrots. Add to the bowl with the dressing.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl and set aside.

Trim and halve green beans crosswise.

Return the skillet to high heat, add more oil, and swirl to coat the bottom. Add green beans and spices; cook, stirring occasionally, until blistered and tender, about 4 minutes. Remove from heat and let cool, 6-7 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl with the other veggies. (Reserve remaining cilantro for serving.)

When the green beans have cooled slightly, add to the bowl along with pickled shallots. Stir to combine the salad.

To serve, divide salad between plates or bowls; top with crispy tempeh and reserved cilantro. Enjoy!

Open this recipe in Flambette