Slice cabbage, cucumber and capsicum. Julienne or ribbon carrot. Roughly chop coriander. Toss together in a bowl with bean shoots.
2. Make the dressing
Finely chop chilli. Zest and juice the lime. Combine with 2 1/2 tbsp soy sauce, 1 1/2 tbsp vinegar, 2 1/2 tbsp oil and 2 tsp sugar. Set aside.
3. Cook the tempeh
Heat a frypan over medium-high heat with 2 tbsp oil. Roughly chop tempeh and cook in pan for 3-4 minutes until warmed through.
4. Finish and plate
Divide salad among bowls and spoon over dressing (to taste). Top with tempeh and garnish with chopped peanuts.
We recommend sesame oil or grape seed oil for the dressing.
Baby wombok cabbage, 1/2 *
Continental cucumber, 1/2 *
Red capsicum, 1
Coriander, 1/2 packet *
Bean shoots, 1 bag (250g)
Red chilli, 1
Sweet chilli tempeh, 2 packets (2x 200g)
Roasted peanuts, 1 packet (40g)
From your pantry
Oil (for cooking), soy sauce (or tamari), rice wine vinegar, sugar (of choice)