Rainbow Slaw with Maple Paprika Tempeh

April 20, 2015

Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers When your days are getting dark and dreary, and night is falling like a grand piano, colourful veg start showing up in your veggie box. What a relief! It’s not turnip and swede for days! Just because there’s no rainbow, doesn’t mean you can’t make your own! Or something.

This salad is a zesty and morish way to get a range of vitamins and colours on your plate. I used regular orange carrots and heirloom yellow ones here, but feel free to substitute in purple carrots instead of the beetroot or another colour carrot. This slaw is super quick to make, and made substantial by tempeh batons that are roasted with maple and sweet paprika. The sweetness of the root vegies is counteracted by the harissa and lime dressing, and the mint freshens the palate. Creamy avocado and crunchy almonds seals the deal.

This salad is the sort of thing you don’t realise you need till you make it – so many colourful vitamins, your body will thank you for it! Serve alone, part of a pot luck or with some roast potatoes… or maybe some of those swedes. xx

Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers

Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers Rainbow Slaw with Maple Paprika Tempeh - Homespun Capers

Rainbow Slaw with Maple Paprika Tempeh

  • Servings: 4
  • Time: 20min
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This slaw is great with or without the tempeh. Add the beetroot and dressing just before serving to maintain distinct colours, or don’t – it’ll still taste great. You can substitute purple carrot for the beetroot or another colour. 

Serves 4.

Maple Paprika Tempeh

2 tbls olive oil
1 tsp maple syrup
1.5 tsp sweet paprika
1 tsp cumin
1 tsp coriander
Salt and pepper to taste
Pinch of cayenne pepper
200g plain tempeh, cut into batons

Rainbow Slaw

1 tsp maple syrup
Juice of 1 lime
2 tbls macadamia oil
1/4 tsp harissa (+ more to taste)
Salt and pepper to taste
4 carrots (I use heirloom yellow and regular orange), grated
Zest of one lime
1/3 cup mint leaves, finely sliced
1 small beetroot or purple carrot, grated

Avocado, chopped toasted almonds and sesame seeds, to serve

For the Tempeh: Set your oven to 200C. Blend all the ingredients apart from the tempeh in a small bowl. Dip the tempeh batons in the spice mix and arrange in a baking tray. Roast in the oven for 2 0-30 minutes, or until crispy, turning once during cooking.

For Rainbow Slaw:  In a small jar or bowl combine the maple syrup, lime juice, Harissa and oil. Season to taste. In a large bowl, toss the carrot, mint and lime zest.

When ready to serve, add the dressing to the carrots and toss well, then add the beetroot and fold gently together. To keep colours from muddying try to be light handed. Serve with the tempeh batons, sesame seeds, almonds and avocado.

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