Crispy Tempeh Sesame Ginger Salad
&
Carrot Ginger Margarita
We’ve shared another salad recently, but this time of year we just can’t seem to get enough of all the fresh, vibrant produce. Our bodies seem to crave lighter, brighter post winter flavors!
Before Kevin and I met, I spent a few years cooking mostly whole food plant-based meals, and while we don’t eat that way all the time now, it’s still something we revisit every now and then. This salad is a little nod to that season with simple ingredients, big flavor, and a fun way to mix things up.
If you’re open to trying something new, we think you’ll really love this one. And if not, be sure to check out our Notes from the Kitchen for easy ways to swap in your favorite protein or make a more traditional dressing.
We’re pairing it with a fresh carrot ginger margarita that uses many of the same ingredients you’ll already have on hand. It’s bright, a little unexpected, and perfect for these warm spring nights we’ve been enjoying here in Tennessee.
We hope you love this one.
Kevin & Kate
Carrot Ginger Margarita
Crispy Tempeh Sesame Ginger Salad
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
Get a head start this week by making the honey ginger syrup or sesame ginger dressing in advance.
This week’s playlist features Olivia Dean, a singer who's soulful ease we’ve been loving lately.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
CARROT JUICE, MADE SIMPLE
If you can’t find fresh carrot juice at the store, it’s easy to make at home. Blend peeled carrots with a splash of water in a high-speed blender until smooth, then strain through a nut milk bag for a clean, smooth finish → Link to our favorite nut milk bag
You can also blend in a little fresh ginger here if you’d like, and skip adding it to the syrup.
HONEY GINGER SYRUP
To make your own, combine ¼ cup honey and ¼ cup water in a small saucepan and bring to a gentle simmer. Add 2–3 slices of fresh ginger and simmer for 3–5 minutes. Remove from heat and let steep for 15–20 minutes. Strain, cool, and store in the refrigerator in an airtight container. → Link to our favorite 4 oz simple syrup jars
SWAP THE PROTEIN
Not a tempeh fan? This marinade works just as well with chicken (breast or thighs), shrimp, or even flank steak. Cook in a skillet or bake until cooked through, then slice and serve over the salad.
KEEP IT PLANT-BASED
If you’d prefer to keep things vegetarian but skip the tempeh, edamame is a great option. It adds protein and pairs really well with the sesame ginger flavors.
CHOOSE YOUR GREENS
We love napa cabbage here for the crunch, but romaine or any lettuce you have on hand works just as well.
SHORTCUT THE CRUNCH
If you’d rather skip frying the wontons, toss in a handful of toasted almonds instead. You’ll still get that crunchy texture with a little less effort.
ABOUT THE DRESSING
This week’s dressing is oil-free, using raw cashews for a creamy texture instead. Be sure to use raw (not roasted) cashews so the flavor stays smooth and neutral.
MAKE THE DRESSING YOUR WAY
If you’d rather not soak and blend cashews, you can make a more traditional sesame ginger dressing. Try whisking together soy sauce, rice vinegar, sesame oil, a touch of maple syrup or honey, Dijon, garlic, and fresh ginger to taste.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
Stories worth Savoring
Our latest blog posts for inspiration, reflections, and recipes.
