Indonesian-Style Vegetable Salad with Tempeh

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

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,

Method

  1. 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.
  2. 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