Vegan Vietnamese Brown Rice Noodle Salad with Sesame Tempeh

Vegan Vietnamese brown rice noodle salad is packed with bright, fresh flavors from crunchy raw vegetables, fresh herbs, spicy sesame tempeh and a tangy sesame vinaigrette.

Ginger-Sesame Tempeh:
2 tablespoons soy sauce
2 tablespoons rice vinegar
Juice of half a lime
1 tablespoon brown sugar or coconut sugar
2 teaspoons grated ginger
1 teaspoon sesame oil
2 teaspoons sriracha
2 garlic cloves, minced
1-2 teaspoons coconut oil

Salad:
8 ounce package thin brown rice noodles
1 head of butter lettuce, chopped
2 large carrots, peeled into ribbons using a vegetable peeler
1 large cucumber, julienned
1 cup mint leaves
1 cup basil leaves
1 cup sliced green onion
½ cup cashews, toasted
Lime wedges, for serving

Toasted Sesame Dressing:
½ cup rice vinegar
1 tablespoon lime juice
1 teaspoon soy sauce
1 tablespoon extra virgin olive oil
1 clove garlic, minced

View the full recipe at Avocado A Day →