1 bunch curly kale, chopped finely
1 large cucumber, sliced into bite sized pieces
1 large carrot, grated
1 package tempeh, chopped into bite sized pieces or 2 cups garbanzo beans for soy-free
1/2 onion, diced, or 1.5 Tbl diced dried onion
1 lemon, juiced
2 Tbl maple syrup
1 Tbl tamari or coconut aminos for soy-free
2 tsp ume plum vinegar
1 Tbl tahini
2 Tbl sesame seeds
1/4 tsp ground dried ginger
1/4 tsp chipotle powder
1. Boil water in a medium pot and add tempeh. Boil tempeh for 15 minutes. Drain and cool. Technically you can eat tempeh raw because the soybeans are already cooked before it it fermented, but boiling it this way softens the tempeh.
2. Combine all vegetable salad ingredients and add dressing ingredients. Combine well and massage kale with the dressing to soften. Add the cooked tempeh and toss well.
3. Let the salad sit overnight for the best flavor. I topped mine with stokes purple sweet potatoes to serve.