Blissed-Out Thai Salad with Peanut Tempeh

Name: Blissed-Out Thai Salad with Peanut Tempeh
Ingredients: 6 ounces vermicelli noodles; 2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer; 2 stalks green onions ((finely chopped)); 1/4 cup chopped cilantro; 2-3 Tbsp chopped mint; 1 cup loosely packed spinach ((chopped)); 1 cup thinly sliced red cabbage; 1 medium red bell pepper ((thinly sliced)); 1 batch Marinated Peanut Tempeh; 1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written)); 3 Tbsp gluten-free tamari ((or soy sauce if not GF)); 3 Tbsp maple syrup; 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)); 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml)); ~1/4 cup water ((to thin))

"Sometimes a salad can change your life. Might I suggest this is one of them? If you're a salad hater or think they're for rabbits, meet my Blissed-Out..."

INGREDIENTS

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6 ounces vermicelli noodles

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2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer

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2 stalks green onions ((finely chopped))

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1/4 cup chopped cilantro

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2-3 Tbsp chopped mint

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1 cup loosely packed spinach ((chopped))

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1 cup thinly sliced red cabbage

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1 medium red bell pepper ((thinly sliced))

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1 batch Marinated Peanut Tempeh

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1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))

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3 Tbsp gluten-free tamari ((or soy sauce if not GF))

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3 Tbsp maple syrup

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1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))

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1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))

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~1/4 cup water ((to thin))

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