Sweet & Spicy Thai Tempeh Salad With Peanut Butter Dressing

  • 4 cups baby spinach, finely chopped
  • 1.5 cups finely chopped cabbages
  • 1/2 of chopped carrots
  • 1 package of thinly sliced tempeh
  • Cilantro as garnish
  • Chilli flakes as garnish
  • Sweet Chilli Nut Mix as garnish
  • 1/4 cup Honestly Indulgent Peanut Butter
  • 1-2 tsp gluten-free Tamari (or soy sauce if not GF)
  • 1-2 tsp maple syrup
  • 1 tsp chilli flakes
  • 1/2 medium lime, juiced (yields ~1-2 tsp)
  • 3-4 tsp cup water (to thin)


  1. Warm pan on medium-high heat and sauté tempeh pieces until brown. 
  2. To make the salad, in a bowl, combine all the ingredients and mix well. 
  3. Take another bowl and combine all the dressing ingredients and stir until well combined.
  4. Toss the salad and sautéd tempeh with the dressing until evenly coated. 
  5. Enjoy!


Adapted from https://www.wellismore.com/blog/vegan-chopped-thai-tempeh-salad