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Tempeh, Avocado and Red Cabbage Slaw
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Tempeh, Avocado and Red Cabbage Slaw

Prep Time10 mins
Total Time25 mins
Servings: 2 people


  • 200 g tempeh
  • 1 tablespoons red curry paste
  • 1/4 head cabbage
  • 1 avocado
  • 1 tablespoon apple cider vinegar
  • 1/4 cup raw cashews
  • 1/2 bunch bunch fresh coriander
  • 1 sprig spring onion
  • 2 tablespoons goji berries
  • 2 tablespoons almond oil
  • 1 tablespoon sesame seeds


  • Cut tempeh into bite-sized chunks, place in a bowl and mix with the red curry paste. Shred cabbage, peel and dice the avocado then drizzle it with 1 teaspoon apple cider to prevent it from going brown.
  • In a small frying pan, dry toast the cashews over medium-high heat for 2 minutes, tossing often. Finely chop the coriander and spring onion.
  • Mix the remaining apple cider vinegar, almond oil and sesame seeds together to make a dressing. Place all ingredients in a large bowl and mix together well. Allow the salad to sit in the fridge for 15 minutes before serving.
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