This Colourful Rainbow Tempeh Salad Packs 33g of Protein and

Ingredience

Comment “salads” for my ultimate method for high-protein, high-fibre salads.

My biggest hack to add more fibre, plant variety and anti-inflammatory foods to your week is making a really flavourful salad that can support your gut, skin health and lower inflammation.

But instead of the boring salads you know consisting mostly of lettuce and dressing, let me show you The Doctor’s Kitchen way of making you excited for salads.

Our goal at Doctor’s Kitchen is to make healthy food exciting, and if you’re looking to get some inspiration for meals, try the Doctor’s Kitchen app for free and start browsing thousands of recipes :)

Ingredients (serves 2)

For the tempeh:

200g plain tempeh, sliced into thin strips

1 tbsp dark soy sauce

1 tsp maple syrup

1 tsp sesame oil

For the dressing:

1 tbsp sesame oil

1 tbsp extra virgin olive oil

1 tbsp rice vinegar

½ tsp maple syrup

15g ginger, finely grated

For the salad:

80g kale, finely shredded (stalks removed)

150g red cabbage, finely shredded

120g carrot, julienned

40g spring onion, finely sliced

170g red pepper, sliced into thin strips

100g edamame (frozen), defrosted

To serve:

20g toasted sesame seeds

½ lime, cut into wedges

For the full recipe, check the full video on our YouTube channel :)