Vegan Cambodian Green Papaya Salad with Tempeh & Lime-Chili Dressing

Allergens

Soy (in tempeh)

Ingredients

• 2 cups shredded green papaya
• 1 cup thinly sliced carrots
• 1 cup cherry tomatoes, halved
• 8 oz tempeh, cubed
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 3 tbsp lime juice
• 2 tsp sugar
• 2 tsp tamarind paste
• 2 cloves garlic, minced
• 1
• 2 Thai bird's eye chili, finely chopped
• 1/4 cup roasted peanuts, crushed
• 3 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine shredded green papaya, sliced carrots, cherry tomatoes, mint leaves, and cilantro leaves. Toss gently to mix. Step 2: Prepare the dressing by whisking together lime juice, sugar, tamarind paste, minced garlic, finely chopped bird's eye chili, salt, and pepper in a small bowl. Set aside. Step 3: In a non stick pan, heat vegetable oil over medium heat. Add the cubed tempeh and cook until golden brown on all sides. Remove from heat and set aside to cool slightly. Step 4: Pour the dressing over the salad mixture and toss well to combine. Step 5: Divide the salad among four plates, then top each with cooked tempeh bites. Sprinkle crushed roasted peanuts over the top for added crunch. Serve immediately.

Chef’s Insight

The combination of tangy dressing with the crispness of the salad and the protein-packed tempeh creates a satisfying and delicious vegan meal.

Notes

Adjust the spiciness of the dish by using more or fewer bird's eye chilies.