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Exotic Mango and Tempeh Green Tea Noodle Salad with Citrus-Ginger Dressing
Indulge in a vibrant Mango & Tempeh Salad with green tea noodles. Refreshingly healthy, nutrient-rich, and perfect for a big beautiful salad meal.
Step into a world of vibrant flavors and exciting textures with this Exotic Mango and Tempeh Green Tea Noodle Salad. This unique dish combines the earthy, slightly nutty taste of tempeh with the sweet, juicy goodness of ripe mangoes. The inclusion of green tea noodles not only adds a distinct color and taste but also brings a wealth of antioxidants to your plate, promoting overall wellness and vitality.
This salad is more than just a meal—it's a refreshing culinary experience. The citrus-ginger dressing ties everything together with a zesty punch, enhancing the natural flavors of the fresh ingredients. Whether you're looking for a nutrient-dense lunch or a stunning side dish for a dinner party, this salad is sure to satisfy your taste buds and nourish your body.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Chinese
Indulge in a vibrant Mango & Tempeh Salad with green tea noodles. Refreshingly healthy, nutrient-rich, and perfect for a big beautiful salad meal.
Ingredients
- • green tea noodles: 8 ounces
- • tempeh: 8 ounces, cubed
- • mango: 1 large, peeled and sliced
- • red cabbage: 1 cup, thinly sliced
- • carrot: 1 large, julienned
- • cucumber: 1, sliced into ribbons
- • fresh mint leaves: 1/4 cup, chopped
- • fresh cilantro: 1/4 cup, chopped
- • sesame oil: 1 tablespoon
- • soy sauce: 2 tablespoons
- • lime juice: 3 tablespoons
- • fresh ginger: 1 tablespoon, grated
- • orange juice: 1/4 cup
- • honey: 1 tablespoon (or maple syrup for vegan)
- • sesame seeds: 1 tablespoon
- • sea salt: to taste
- • black pepper: to taste
Instructions
- 1 Begin by bringing a pot of water to a boil. Cook the green tea noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- 2 In a non-stick pan over medium heat, add the sesame oil. Once hot, add the cubed tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove from heat and let cool slightly.
- 3 In a large mixing bowl, combine the sliced mango, red cabbage, carrot, cucumber, mint, and cilantro. Add the cooked green tea noodles and tempeh, gently tossing everything to combine.
- 4 For the dressing, whisk together the soy sauce, lime juice, grated ginger, orange juice, and honey (or maple syrup) until well combined. Adjust seasoning with sea salt and black pepper to taste.
- 5 Drizzle the citrus-ginger dressing over the salad, gently tossing to ensure everything is evenly coated. Sprinkle with sesame seeds before serving.
Serving Suggestions
- • This Exotic Mango and Tempeh Green Tea Noodle Salad pairs wonderfully with a crisp white wine, such as a Sauvignon Blanc, which complements the citrus notes in the dressing. For a non-alcoholic option, consider a chilled green tea or a refreshing mint lemonade. Add a side of whole-grain bread to make it a more filling meal, or serve alongside grilled fish or chicken for a protein boost. To enhance the salad's visual appeal and nutritional content, garnish with additional fresh herbs or edible flowers. These simple additions can turn your salad into a stunning centerpiece worthy of any dining occasion.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain the freshness of the vegetables and herbs, store the dressing separately and only combine just before serving. If you anticipate leftovers, keep the noodles and tempeh separate from the fresh produce to avoid sogginess.
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