Crunchy Peanut Gochujang Salad

Critically satisfying excessive protein salad with edamame, crispy tempeh, cabbage, carrots, kale, in a creamy peanut gochujang dressing. 23 gms of protein, meal prep pleasant. (gluten-free, soy-free, and nut-free choices)

This salad is so hearty, crunchy, and scrumptious. It has a ton of protein, fiber, nutritional vitamins, and iron. It packs over 100 grams of protein in the entire bowl, plus 30 grams of fiber, and 19 grams of iron. It’s additionally an awesome supply of nutritional vitamins A, C, and Ok.

This can be a salad that’s going to maintain you satiated and fulfill your style buds as a result of there’s a lot taste within the dressing. I exploit a peanut gochujang dressing as a result of that taste mixture is simply hearth. All people loves a peanut butter dressing, and we’re going to degree it up with some gochujang. It’s so good!

There’s protein from the creamy peanut gochujang dressing, sesame seeds and peanuts, crispy, crumbled gochujang tempeh and edamame! We add numerous veggies for much more fiber, together with cabbage, carrots, bell pepper, cucumber, snap peas, inexperienced onion, and kale. You need to use whichever veggies you will have available, and use kind of to style. If you happen to don’t like cabbage, use lettuce as an alternative. If you happen to’d like extra carrots, add extra carrots. Simply mess around with the quantities primarily based in your desire.

Then we’re going so as to add crispy tempeh which has been toasted and coated in a sticky gochujang and lime zest glaze, which is so wonderful on this salad. That is the easiest way to eat tempeh!

We additionally add some edamame. I prefer to prepare dinner the edamame somewhat, then add soy sauce and garlic as a result of that provides one other layer of taste and texture to the gochujang salad. You can too add the edamame as is when you desire.

Then there are sesame seeds and peanuts for added crunch and much more protein. The peanut butter dressing could be very flavorful. If you happen to’re allergic to peanuts, use almond butter or cashew butter as an alternative.

Why You’ll Love Peanut Gochujang Salad

• wonderful flavors and textures from creamy peanut butter, spicy gochujang, and plenty of crunchy veggies, nuts, and tempeh
• filled with protein, fiber, and nutritional vitamins
• excellent for picnics, events, and potlucks
• straightforward to make gluten-free, soy-free, and even nut-free

Components

• veggies – The bottom for this salad is a mixture of chopped cabbage, carrots, cucumber, bell pepper, snap peas (or different veggies of selection), and child kale.
• edamame – frozen or recent. Provides protein and texture. Use chickpeas, inexperienced chickpeas, or different cooked beans as an alternative for a soy-free model,
• toasted sesame oil – Provides taste to the edamame and the dressing.
• soy sauce – Use coconut aminos for soy-free.
• garlic powder – Provides extra taste to the edamame.
• tempeh – For extra protein and crunch! For soy-free, use soy-free tempeh, if obtainable, or substitute chickpea flour tofu, seitan, or a soy-free meat substitute.
• gochujang – This provides a lot taste to the tempeh and the dressing! Select soy-free and/or gluten-free, if wanted. Or make your individual soy-free and gluten-free gochujang by combining 2 teaspoons every of: gochugaru pepper flakes, chickpea miso, coconut aminos and 1 teaspoon maple syrup.
• garlic – Provides a lot taste to the tempeh and the dressing!
• lime zest – Provides tang to the tempeh.
• peanut butter – You need creamy peanut butter at room temperature for the very best outcomes. Use sunflower butter for nut-free or cashew or almond butter for peanut-free.
• maple syrup – Just a little sweetness balances the flavour of the dressing.
• rice vinegar and lime juice – For extra tang within the dressing.
• garnishes – High the salad with sesame seeds, roasted peanuts, and inexperienced onion. For nut-free, use sunflower seeds as an alternative of the peanuts.

The right way to Make Crunchy Peanut Gochujang Salad

Chop all the greens and set them apart. Chop the whole lot fairly small and to the same dimension, in order that no single vegetable stands out an excessive amount of. I like to chop the carrots into julienne strips or ribbons utilizing a vegetable peeler, then chop the ribbons somewhat bit. For the cucumber, slice it after which minimize every slice into 4 to six items, relying on the scale of the cucumber.

Warmth a big skillet over medium warmth. Add the oil. As soon as the oil is sizzling, add the edamame and unfold it out within the pan. Let it prepare dinner undisturbed for two to three minutes, then stir. Proceed cooking, stirring each minute or so, till the edamame begins to brown on a number of the edges, about 6 to 7 minutes.

If you happen to’d moderately bake the edamame, use the instructions from my crispy edamame shiitake bowls!

Add the soy sauce and garlic powder, combine properly, and prepare dinner till the soy sauce dries out and coats the edamame. Take away to a bowl and put aside.

If you happen to haven’t already, crumble the tempeh by hand or finely chop it with a knife. You can too pulse it in a meals processor for a finer crumble. 

Utilizing the identical skillet, make the tempeh. Warmth the oil over medium-high warmth. Add the tempeh to the skillet, toss with the oil, unfold it into a good layer, and let it prepare dinner undisturbed for about 3 minutes.

Stir, unfold it out once more, and let it sit for an additional couple of minutes. Proceed cooking, stirring sometimes, till it’s properly golden, about 7 to 10 minutes whole, relying in your skillet, range, and the scale of the tempeh items.

When the tempeh is sort of all golden, about 7 to eight minutes into cooking, add the garlic and prepare dinner for an additional minute. Transfer the tempeh to the edges of the skillet, and cut back the warmth to medium. Add 2 tablespoons of water to the middle, then add the soy sauce and gochujang. Stir these collectively, then combine the whole lot into the tempeh. Cook dinner for an additional minute or so till the sauce coats the tempeh and begins to dry barely. Change off the warmth, add the recent lime zest, toss properly, and put aside.

Let the peanut butter come to room temperature earlier than you start, so it’s simpler to combine. Add the peanut butter to a bowl together with the maple syrup, soy sauce, rice vinegar, lime juice, garlic, gochujang, and toasted sesame oil. Combine properly, then skinny it out with 2 tablespoons of sizzling water and stir. Proceed including sizzling water, 1 to 2 tablespoons at a time, till the dressing reaches your required consistency. Style and alter the seasoning, including salt if wanted.

Add all the greens to a big salad bowl. Add the edamame and half of the crispy tempeh. Drizzle the peanut gochujang dressing over the whole lot and toss properly. Style and alter the seasoning, including extra salt, pepper flakes or gochugaru pepper flakes for warmth, or further lime juice for extra tang, if wanted.

High the salad with the remaining crispy tempeh, sesame seeds, roasted peanuts, and sliced inexperienced onion, and that is going to be a mind-blowing salad.

What to Serve with Gochujang Salad

Function is, with tortilla chips, wonton crisps, or toasted bread on the facet. You can too use it as a filling for making fusion tacos or wraps.

Storage Instructions

This hearty, crunchy salad retains properly within the fridge for as much as 3 days. If you happen to’re making it forward, retailer the chopped greens and edamame collectively, the crispy tempeh individually, and the dressing individually. Whenever you’re able to serve, mix the whole lot, garnish, and revel in.