Asian Cobb-Style Salad

Tempeh, snow peas, spinach, and cabbage give a new spin to the classic Cobb salad. Try it for a light and healthy dinner.

Asian Cobb-Style Salad Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
4 servings
Serving Size:
2 cup
Start to Finish:
30 mins
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Asian Cobb-Style Salad

Ingredients
1
tablespoon canola oil
1
8 ounce package tempeh (fermented soybean cake), cut into bite-size strips
1 1/2
cups snow pea pods, tips and strings removed
2
cups shredded fresh spinach
2
cups shredded napa cabbage
3
green onions, bias-sliced
2
tablespoons canola oil
2
tablespoons rice vinegar
1
teaspoon finely snipped fresh mint
1
teaspoon honey
1/2
teaspoon grated fresh ginger

Directions

  1. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add tempeh; cook for 3 to 5 minutes or until golden and edges slightly crisp, gently stirring occasionally. Remove from heat. Cool.
  2. Cut peas diagonally in half. On a platter, arrange peas, spinach, napa cabbage, red cabbage, green onions, and tempeh.
  3. For dressing, in a screw-top jar, combine 2 tablespoons canola oil, the rice vinegar, mint, honey, and ginger. Cover and shake well. Drizzle dressing over salad.

Nutrition Facts

(Asian Cobb-Style Salad)
    Per serving:
  • 243 kcal cal.,
  • 17 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 0 mg chol.,
  • 33 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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