Cashew Broccoli Kelp Noodle Salad

If you haven’t tried kelp noodles yet, you’re in for a treat! With a slightly crunchy texture, high mineral content, and practically no carbs, they are the perfect blank canvas to soak up the flavorful Indonesian sauce in this recipe. Tempeh and fresh good4u veggies round out this Family Fast recipe (ready in under an hour!) everyone will love. This dish is also great as a make-ahead meal, just keep the tempeh and cashews separate until you’re ready to serve.

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For the noodle salad
1 (12-ounce) package kelp noodles
  Juice from one organic lime
1 teaspoon Natural Grocers Brand Bulk Real Salt
1 (8-ounce) package tempeh
1 tablespoon organic tamari
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Granulated Garlic
1 cup Natural Grocers Brand Bulk Organic Cashew Pieces
1 1⁄2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil , divided
1 bunch organic broccoli, (about one pound)
  1-inch knob organic ginger, grated
5 cloves organic garlic, minced
1 medium organic red pepper, stem and seeds removed and cut into thin strips or bite-size pieces
1 large organic carrot, grated
1⁄2 cup organic cilantro leaves, coarsely chopped, optional for garnish
For the sauce
6 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
3 tablespoons organic tamari
  Pinch to ½ teaspoon Natural Grocers Brand Bulk Organic Chili Flakes
2 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar
6 tablespoons Natural Grocers Brand Bulk Natural Almond Butter
  1. Drain and rinse the kelp noodles. Using kitchen shears, cut the noodles several times (these noodles are very long; cutting them makes them easier to work with!). Fill a large bowl about halfway with very warm water and stir in the lime juice and salt. Add the noodles and use your hands to break them up a bit. Allow them to soak while you proceed with the recipe.
  2. Cut the tempeh into ½-inch thick strips. Place on a plate and then sprinkle with the tamari and granulated garlic. Turn each piece over to coat all sides.
  3. Heat a large skillet over medium heat. Add the cashews and toast, stirring frequently, until just lightly brown and fragrant. Transfer to a plate.
  4. Wipe the skillet out with a paper towel and add one tablespoon of coconut oil, return to medium heat. Once the coconut oil has melted, add the tempeh pieces. Cook, 2 minutes per side, until each piece is browned. Transfer the tempeh to a plate.
  5. While the tempeh is cooking, chop the broccoli florets into bite-sized pieces. Trim the ends off and peel the stems, then cut the stems into ½-inch pieces. 
  6. Once the tempeh is cooked, wipe the skillet out again and add the remaining ½ tablespoon of coconut oil. Once the oil has melted, add all of the broccoli and cook, stirring occasionally, until lightly browned in some spots, 3-4 minutes. While the broccoli is cooking, grate the ginger and mince the garlic. Add ¼ cup of water to the skillet, cover, and continue to cook for 2 minutes. Scatter the ginger and garlic over the broccoli, cover, and cook 1-2 more minutes, until the broccoli is just tender and bright green. Remove lid from the skillet and move the broccoli from heat. *Note: If you prefer a stronger garlic and ginger taste, you can omit steaming it and add directly to the dressing instead.
  7. Prep the pepper and carrot and toss together in a large bowl.
  8. Make the sauce by combining all the ingredients in a small bowl and whisking with a fork until smooth.
  9. Add the broccoli, garlic, and ginger to the bowl with the pepper and carrot and mix well. Thoroughly drain the kelp noodles and add to the bowl, along with all but about 1 heaping tablespoon of dressing. Mix and toss well until the sauce is evenly distributed over the noodles and veggies.
  10. To serve, divide the salad among four serving plates or bowls. Top each with ¼ of the tempeh slices, drizzle about 1 teaspoon of the reserved sauce over each serving, and top with ¼ of the cashews and cilantro.

 

Beer Pairing

Recommended Beer Style: Gose

  • Glutenberg Gose Beer