Indonesian-Style Vegetable Salad with Tempeh

Name: Indonesian-Style Vegetable Salad with Tempeh
Yield: Makes 4 servings
Cuisine: Indonesian
Ingredients: Broccoli florets, 2 cups (4 oz/125 g); Red bell pepper, ½, seeded and thinly sliced; Canola oil, 1½ tablespoons; Brown sugar, 1 tablespoon; Green beans, 1 cup (6 oz/180 g), cut into 2-inch (5-cm) lengths; Marinated tempeh strips (I like Tofurky Coconut Curry flavor), ½ lb (250 g); Soy sauce, 1 tablespoon; Lime juice, ¼ cup (2 fl oz/60 ml); Roasted salted cashews, ½ cup (2½ oz/75 g); Sea salt; Turmeric, ½ teaspoon; Jasmine rice, 1 cup (7 oz/220 g); Thai red curry paste, 1 tablespoon; Cucumber, 1, halved lengthwise and cut into ¼-inch (6-mm) slices; Fresh pineapple chunks, 1 cup (6 oz/185 g)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This salad of crisp vegetables, crunchy tempeh, and curry-cashew dip is the perfect meal when you’ve overindulged. Feel free to play with the vegetables and fruits according to the season and your whim.

Ingredients

Jasmine rice, 1 cup (7 oz/220 g)
Turmeric,

Asia
Indonesia
Fish course
Dinner
Pescatarian
South East Asia
Spring

Method

In a small saucepan, combine the rice, turmeric, ½ teaspoon salt, and 2 cups (16 fl oz/500 ml) water. Bring to a boil, reduce the heat to low, cover, and simmer until tender, 15 minutes.
In a food processor, combine ¼ cup (4 fl oz/125 ml) hot water with the cashews, lime juice, soy sauce, curry paste, and brown sugar, and process until smooth. Pour the mixture