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Vibrant Thai-Inspired Mango Tempeh Salad with Crunchy Peanut-Lime Dressing
Dive into a colorful Thai-inspired salad featuring mango, tempeh, and a zesty peanut-lime dressing. Perfect for clean eating and packed with nutrients.
Discover a salad that bursts with color, flavor, and health benefits all in one bowl. Our vibrant Thai-inspired mango tempeh salad combines the sweet and juicy taste of ripe mangoes with the plant-based protein punch of tempeh. This salad is a celebration of clean eating at its finest, featuring a medley of fresh vegetables and herbs that not only tantalize your taste buds but also nourish your body.
This recipe is packed with nutrient-dense ingredients that offer a variety of health benefits. Tempeh, a fermented soy product, is rich in protein and probiotics that support gut health. The mango adds a dose of vitamin C and antioxidants, while the crunchy peanut-lime dressing provides healthy fats and a zesty tang. It's a salad that's as satisfying as it is beautiful, perfect for anyone looking to enjoy a wholesome, plant-based meal.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Thai
Dive into a colorful Thai-inspired salad featuring mango, tempeh, and a zesty peanut-lime dressing. Perfect for clean eating and packed with nutrients.
Ingredients
- • tempeh: 8 oz, cubed
- • mango: 1 large, peeled and sliced
- • mixed salad greens: 4 cups
- • red bell pepper: 1, thinly sliced
- • carrot: 1 large, julienned
- • cucumber: 1, sliced into half-moons
- • fresh cilantro: 1/4 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • roasted peanuts: 1/4 cup, chopped
- • lime: 1, juiced
- • natural peanut butter: 3 tablespoons
- • soy sauce: 2 tablespoons
- • sesame oil: 1 tablespoon
- • maple syrup: 1 tablespoon
- • ginger: 1 teaspoon, grated
- • garlic: 1 clove, minced
Instructions
- 1 Begin by preparing the tempeh. Heat a non-stick skillet over medium heat and add a small amount of sesame oil to prevent sticking. Add the cubed tempeh and cook for about 5-7 minutes, stirring occasionally until the tempeh is golden brown and crispy on the edges.
- 2 While the tempeh is cooking, prepare the dressing by whisking together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, grated ginger, and minced garlic in a small bowl until smooth and well combined.
- 3 In a large salad bowl, combine the mixed salad greens, sliced mango, red bell pepper, julienned carrot, cucumber slices, chopped cilantro, and mint.
- 4 Once the tempeh is cooked, add it to the salad bowl. Drizzle the peanut-lime dressing over the salad and toss gently to combine, ensuring all the ingredients are coated with the dressing.
- 5 Top the salad with chopped roasted peanuts for an added crunch and serve immediately.
Serving Suggestions
- • This vibrant salad is a meal on its own but pairs deliciously with a side of steamed jasmine rice for a more filling option. For added freshness, consider serving it alongside a chilled Thai iced tea or a sparkling water with a slice of lime. If you're entertaining, garnish the salad with extra lime wedges and a sprinkle of toasted sesame seeds for an impressive presentation. The combination of sweet, spicy, and tangy flavors in this salad makes it a great choice for summer gatherings or a light lunch on a warm day. The array of textures from the creamy dressing to the crunchy peanuts will keep you coming back for more.
Storage Tips
To store leftovers, keep the salad and dressing separate. Place the salad in an airtight container and refrigerate for up to 2 days. The dressing can be stored in a sealed jar in the refrigerator for up to a week. To maintain the salad's freshness, add the dressing just before serving each time.
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