Japanese Cucumber & Seaweed Salad with Tempeh

Name: Japanese Cucumber & Seaweed Salad with Tempeh
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: ⅓ cup (80 ml) rice vinegar; 2 tablespoons (30 ml) low-sodium soy sauce or tamari; 2 tablespoons (30 ml) low-sodium soy sauce or tamari; 2 tablespoons (30 ml) toasted sesame oil; 2 teaspoons miso paste; 1 to 2 teaspoons pure maple syrup or coconut nectar; 1 to 2 teaspoons pure maple syrup or coconut nectar; 2 teaspoons grated fresh ginger; 1 block (8 ounces, or 225 g) tempeh, cut into bite-size cubes; ¼ cup (6 g) dried wakame seaweed, soaked, drained, and chopped; ¼ cup (6 g) dried wakame seaweed, soaked, drained, and chopped; 2 large Japanese cucumbers, thinly sliced; 1 medium carrot, shredded; Salt and pepper, to taste; Salt and pepper, to taste; 1 ripe avocado, peeled, pitted, and sliced; 1 tablespoon (9 g) toasted sesame seeds; 1 scallion, thinly sliced

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Inspired by traditional Japanese flavors, this refreshing salad combines crisp cucumbers, nutrient-rich seaweed, and protein-packed tempeh, making it detox-friendly and high in fiber.

Ingredients

For the Miso Sesame Vinaigrette

⅓ cup (80 ml) rice vinegar
2 tablespoons (

Asia
Japan
Vegan

Method

Make the Dressing

In a small bowl, whisk together all the dressing ingredients. Adjust the seasoning with salt to taste. The dressing doubles as a marinade for the tempeh.

Prepare the Tempeh

Place the tempeh cubes in a shallow dish and pour half the dressing over them. Marinate for 10 to 30 minutes. Heat