Salads are outside of my comfort zone. I can think of a million other ways I would rather eat vegetables, but I try to switch things up. Chopped salads are my preference because the lettuce is crisp and in small pieces. This particular chopped salad is rich in plant-based protein and in flavor.
What Makes a Good Salad?
I can’t stand dull side salads. In my humble opinion, a substantial salad has…
Crisp vegetables, a savory protein, an element of crunch, and a creamy dressing.
A small salad with soggy lettuce will not be enjoyable to eat and you will get hungry an hour later. This is why I fill my salads with protein. I usually reach for tempeh because it holds flavor well and resembles animal protein. Also, I love adding cabbage and tortilla strips for that crunch factor. I prefer creamy dressings unless it is a Greek salad. I usually opt for tahini or vegan mayo-based dressing.
About This Particular Salad
As the title suggests, this salad mainly consists of red cabbage. I love cabbage because I feel that it is more substantial compared to other varieties. Moreover, this dish has an abundance of broccoli slaw and carrots. Some people might consider this a coleslaw recipe, but I’m going to call it a salad.
The stand-out feature of this salad is the tempeh. I drenched it in a terrific combination of coconut aminos, mustard, and maple syrup. The tempeh is also crispy and goes well with the other components. I know tempeh is polarizing. If you don’t want to use it; you can substitute crispy tofu, lentils, vegan chicken strips, etc.
Oh and I almost forgot to rave about the dressing! The dressing is a chipotle mayo and it is under 5 ingredients. For me, that is a win. It is creamy and slightly spicy. It’s always my preferred dressing for chopped salads. I like creamy dressings, but you can swap it out with any dressing. A tahini herb dressing would be a nice alternative.
No special equipment is needed for this recipe. Feel free to check out my kitchen essentials page to see my most-used cooking equipment/products. I’m running out of salad relating things to talk about, so let’s just get into the recipe!
Red Cabbage & Tempeh Chopped Salad
- 1/2 red cabbage chopped
- 1-2 cups broccoli slaw
- 1 carrot shredded
- 1 green onion chopped
- 1 cup tortilla strips optional
For the Tempeh
- 1/2 package tempeh unflavored
- 1/2 tbsp dijon mustard or brown mustard
- 1/4 cup coconut aminos or low-sodium soy sauce
- 1/2 tsp paprika
- 1 tsp maple syrup
- salt + pepper to taste
- 1 chipotle adobo pepper from canned adobo peppers
- 1/2 cup + vegan mayo
- 1 tbsp lemon juice about a 1/2 lemon
- season to taste
- Chop all of the veggies. Place a non-stick skillet over medium heat.
- Slice tempeh and place in skillet with water. Cook tempeh in water for about 5 minutes to get rid of bitterness. Then drain and cook tempeh until golden brown. Add in soy sauce, mustard, maple syrup, and seasonings. Cook until crispy.
- Once the tempeh is done cooking, set aside for later. To make the dressing blend together the mayo, chipotle pepper, lemon juice, and seasonings.
- Now the salad is ready to be assembled. Mix together the chopped vegetables. Place tempeh slices on top and serve with dressing!
- You can use this recipe for meal prepping. Just store the salad and make the dressing the day you want to eat it!
- For a healthier dressing, you can substitute tahini in place of mayonnaise.
- Read above post for protein alternatives to tempeh.
- Some cabbages can be very large. Adjust the amount of cabbage to your preferences.
I am becoming busier, so I like to make this salad because it is fast yet filling. If you are single, this is awesome for meal prepping because it stays fresh. I hope you enjoy this recipe! Thank you for stopping by today. If you are into graphic design or art, please email me! I’ve been wanting to update my logo and would love the help. Enjoy and have a nice day!
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