Name: Blissed-Out Thai Salad with Peanut Tempeh
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 (entrée servings)
Ingredients: 6 ounces vermicelli noodles ((I like brown rice noodles)); 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer; 2 stalks green onions ((finely chopped)); 1/4 cup chopped cilantro; 2-3 Tbsp chopped mint; 1 cup loosely packed spinach ((chopped)); 1 cup thinly sliced red cabbage; 1 medium red bell pepper ((thinly sliced)); 1 batch Marinated Peanut Tempeh ((optional)); 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written)); 3 Tbsp gluten-free tamari ((or soy sauce if not GF)); 3 Tbsp maple syrup; 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)); 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml)); ~1/4 cup water ((to thin))