Thai Rainbow Slaw with Golden Tempeh Triangles & Satay Sauce
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Thailand. One of my absolutely favourite most beautiful countries in the world.
Somewhere that holds such a special place in my heart and is very much part of who I am.
My grandmother was Thai. She has passed over now but her beautiful peaceful spirit still feels very strong in my life. And I have always felt so unbelievably proud to have inherited her Thai blood and hopefully some of her energy too. I have travelled to Thailand many many times in my life, at one point during my teens I think I went back every year for 5 years! Of course back in those days I was there just as much for the party life as I was for the peace but now a days I just want the peace. The people there always seem to have an impact on me. Such an inner peace, a collective acceptance that life is just the way it is and there is no real reason to fight it.
As I was there I would watch all us tourists rushing around like headless chickens, frantically swimming upstream and then I’d look at the locals around us, wondering why we are all trying so hard?
One of the first phrases I ever learnt in Thailand was “Mae Pen Rae” which means “No Problem” and boy did they say that one a lot. And really, when we stop pushing and forcing and trying so hard, I guess life becomes very Mae Pen Rae, don’t you think?
And the food! Oh my, the food is out of this world. I will never forget the best Thai Green Curry I have ever had was made for me by an elderly woman on the street who had just a small wok and a single portable gas stove. Made right in front of me it was out of this world and full of so much love.
I find it hard not to let a little bit of Asia creep into my food – I guess it is just part of me and so I have stopped trying to change it.
I have been asked to do a cooking demonstration at The Natural Foods Show on the 18th April and so I had to think of a lovely meal to cook that will be quick, easy but utterly delicious. This one sprung straight to mind! Full of freshness, thai flavours and utterly delicious rich and nutritious Tempeh with the most heavenly sweet and spicy Satay Sauce. A variation of a dish I have had hundreds of times in my life. A little bit of comfort for my first public show! Eeek.
This really is so simple but so so delicious and will impress any happy and lucky diner you feed it too. And absolutely perfect for Springtime.
- 1/2 Medium Red Cabbage (Very finely sliced or shredded)
- 1/3 Medium Chinese Cabbage (Very finely sliced and shredded)
- 1 Large Carrot (Peeled and cut very finely into strips)
- 1/2 Medium Cucumber (Peeled, Deseeded and cut very finely into strips)
- 1/2 Red Pepper (Cut into fine strips)
- 1 Cup Fresh Coriander (Roughly chopped)
- 1/2 Cup Toasted Raw Peanuts
- 1 Large Red Chilli (Finely sliced)
- 150g Vermicelli Rice Noodles (Soaked in boiling water until soft, then drained)
- 4 Medium Limes
- 3 Tbls Toasted Sesame Oil
- 3 Tbls Brown Rice Vinegar or Apple Cider Vinegar
- 250g Tempeh (Sliced into triangles and halved through the centre so thinner width)
- Fine Sea Salt
- 1/2 Cup Tamari
- 1/4 Cup Brown Rice Syrup or Maple
- 1/4 Cup Water
- 1/2 Cup SF Smooth Peanut Butter
- 1/4 Cup Brown Rice Vinegar or Apple Cider Vinegar
- 1/4 Cup Brown Rice Syrup or Maple Syrup
- 2 Tbls Tamari
- 1/2 Tsp Cayenne Pepper
- 1 Garlic Clove
- 1 Pinch Sea Salt
- 1/4 Cup Water
– Pre-heat oven to 180degrees celsius
– Mix you marinade together in a roasting dish and add your sliced tempeh triangles to marinade for at least 10min.
– Now in a large salad bowl add the shredded red cabbage and the chinese cabbage and 2 pinches of fine sea salt. Now with your hands, massage the veg really firmly for a few minutes until they begin to break down and become softer. You will know as they will reduce in size dramatically. This is to take the rawness out of the veg and make them more easily digestible.
– Now add your finely sliced carrots, cucumber, pepper, coriander, chilli and peanuts.
– Also add the toasted sesame oil, squeeze in the juice of all the limes, the vinegar and mix everything together really well.
– Now take your soaked and drained vermicelli noodles and cut them roughly with scissors and add them to the slaw and mix in really really well. Now leave for everything to soak up the flavours and to blend together.
– Back to your tempeh: Pour out the marinade into a jug or jar and you can keep this now for a dipping sauce or to marinade another vegetarian protein again. If you use this to marinade fish then delicious but you cannot use it again. Just a note to self!
– Once the tempeh has been drained add them to the oven and roast for 10min on 1 side and 5min on the other.
– While they’re in the oven add all your satay sauce ingredients to a blender or nutribullet and blend until creamy.
– Now serve your slaw noodle salad in whatever bowl you want, add the baked golden tempeh triangles on top and drizzle satay sauce over the top generously.
ENJOY! So yum xxx
Mae Pen Rai!! x