RED CABBAGE SALAD WITH ORANGE AND TEMPEH

2021-01-26 11:31:22

In the wintertime, when it's often gray, gloomy and depressing outside and you miss vivid colours and sunlight I recommend preparing the red cabbage salad with orange and tempeh. With this salad you can improve your mood and energise yourself in a quite simple and uncomplicated way. I also added tempeh to the salad to make it more filling. Instead of tempeh you can add tofu, but please try to find a tofu of good quality. I often hear the opinion that tofu tastes terrible, but I can't agree with that. A high quality tofu is delicious, although its flavour is quite subtle. Today I prepared a rather plain marinade for tempeh / tofu, but it will add character to the salad and you don't have to wait a very long time for the tempeh to be ready, because the marinade works very fast. You can of course marinate tempeh / tofu much longer, but it's not necessary.

ingredients

for two people

130 g red cabbage
120 g carrots
8 leaves of romaine lettuce
1/2 small red onion
1 orange
a handful of greens, e.g. parsley and kale microleaves*
1/2 lemon
100 g natural tempeh

for the marinade:

2 cloves garlic
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon lemon juice
a good pinch of salt and herbal pepper

* Microleaves are young edible plants that you can find in a mature version, e.g. arugula, mizuna, radish, basil, kale. They are considered superfoods because of their high levels of vitamins and nutrients.

recipe

Let's start with the marinade: peel and wash the garlic, place it with the remaining marinade ingredients in a narrow plastic dish and then blend everything precisely. Put the ready marinade into a small bowl. Cut the tempeh into smaller pieces and put it into the bowl with the garlic marinade. Coat each piece of tempeh in the marinade and set aside for several minutes (or longer).

Wash all vegetables. Chop the cabbage, peel the carrots and grate them with a large hole grater or cut into sticks, then mix together in a bowl. Cut the onion into crescents. Wash the orange, peel it thoroughly getting rid of the white, bitter peel and then fillet it. To fillet the orange you'll need a small, sharp knife. First cut off the top and the bottom of the orange. Then peel it with the knife slicing vertically off strips of the peel. It's important to cut off the peel together with the pith. Then cut the orange fillets out diagonally, carefully avoiding the membrane.

Wash the greens and chop them finely. Place the romaine lettuce leaves on two plates (whole leaves or cut into smaller pieces) and then add the chopped red cabbage with grated carrots and onion crescents. Place the marinated tempeh in the middle of the salad. Add filleted orange pieces. Then sprinkle the salad with chopped greens and pour lemon juice over it.