Servings: 4

For the Salad: subheading: For the Salad:
250 g soba noodles 250 g soba noodles
2 cups Cabbage shredded 2 cups Cabbage shredded
2 cups cos lettuce chopped 2 cups cos lettuce chopped
1 carrot shredded 1 carrot shredded
1 cucumber sliced 1 cucumber sliced
1 small red onion sliced 1 small red onion sliced
1/2 cup fresh basil leaves chopped ½ cup fresh basil leaves chopped
Large handful Snow pea sprouts Large handful Snow pea sprouts
 
For the Protein: subheading: For the Protein:
300 g tempeh sliced 300 g tempeh sliced
1 tbsp Coconut aminos / tamari 1 tbsp Coconut aminos / tamari
 
For the Dressing: subheading: For the Dressing:
4 heaped tbsp almond butter (or tahini) 4 heaped tbsp almond butter (or tahini)
1/4 cup filtered water ¼ cup filtered water
1/4 cup Apple Cider Vinegar ¼ cup Apple Cider Vinegar
1 lemon juice + 1/2 rind grated 1 lemon juice + ½ rind grated
1 tbsp tamari/coconut aminos 1 tbsp tamari/coconut aminos
2 tsp fresh ginger grated 2 tsp fresh ginger grated
1-2 tsp maple syrup / coconut nectar 1 to 2 tsp maple syrup / coconut nectar
1 clove garlic 1 clove garlic

Cook the soba noodles according to the packet. Should only take around 5 minutes! Once ready, drain water and set aside.
Meanwhile, in a non-stick pan, pan-fry the tempeh in coconut aminos (no coconut oil necessary, but optional if you prefer), 3 to 4 minutes each side. Set aside.
Chop all the vegetables, and place in a large bowl. Toss.
In a blender, blend all the sauce ingredients together, until smooth and creamy.
To plate, layer the salad vegetables with the soba noodles on top, scatter chopped tempeh over, and drizzle about 2 tbsp sauce on each. Serve with an extra wedge of lemon and some sprouts for decor. Enjoy!