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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
- 2 cups shredded red 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)
- Servings Per Recipe 4,
- cal. (kcal) 243,
- Fat, total (g) 17,
- sat. fat (g) 2,
- carb. (g) 14,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 5,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 13,
- vit. A (IU) 2235,
- vit. C (mg) 50,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 33,
- Potassium (mg) 574,
- calcium (mg) 141,
- iron (mg) 3,
- Vegetables () 2,
- Medium-Fat Meat () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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