Almond Lime Tempeh Cabbage Slaw

• 150 g (150 g plain soy tempeh, cut into 1 cm strips) — Plain soy tempeh
• 180 g (about 3 packed cups green cabbage, finely shredded) — Raw green cabbage
• 50 g (1 small carrot, cut into thin matchsticks) — Raw carrots
• 22 g (1 tbsp plus 1 tsp unsweetened almond butter) — Unsweetened unsalted almond butter
• 20 g (1 tbsp plus 1 tsp fresh lime juice) — Fresh lime juice
• 6 g (2 tsp fresh ginger, finely grated) — Fresh ginger root
• 8 g (about 1/3 cup cilantro leaves, chopped) — Fresh cilantro
• 4 g (1 tsp avocado oil) — Avocado oil
• 15 g (1 tbsp potable water) — Potable water
• 0.4 g (scant 1/8 tsp fine salt) — Fine salt

Method

1. 1Slice the tempehCut the tempeh crosswise into strips 1 cm thick and pat each strip dry.1 min 30 secLook for: The tempeh strips are equal in thickness with dry broad faces.Safety: For the gluten-aware version, use plain tempeh explicitly labeled gluten-free and containing no wheat or added grain.
2. 2Prepare the slaw vegetablesFinely shred the cabbage, cut the carrot into thin matchsticks, and chop the cilantro.3 minLook for: The cabbage and carrot are crisp and uniformly cut, and the cilantro is ready for tossing.Safety: Use a stable cutting board and keep fingertips curled from the blade.
3. 3Whisk the almond-lime dressingWhisk the almond butter, lime juice, grated ginger, potable water, and fine salt for 45 seconds.45 secLook for: The dressing is smooth, pourable, and free of almond butter lumps.Safety: Use unsweetened almond butter and a clean bowl because the dressing receives no heat.
4. 4Sear the tempehHeat the avocado oil in a nonstick skillet over medium. Add the tempeh strips in one layer and cook for 8 minutes, turning after 4 minutes.8 minLook for: Both broad faces are deep golden and the centers are steaming.Safety: Use tongs to turn the strips and reduce heat if the tempeh darkens rapidly.
5. 5Dress the cabbage slawToss the cabbage, carrots, cilantro, and two-thirds of the almond-lime dressing for 30 seconds, then rest for 2 minutes.2 minLook for: The slaw is evenly coated but remains crunchy, with no dressing pool in the bowl.Safety: Use clean tongs because the dressed slaw will be served without further heating.
6. 6Plate the tempeh slawPile the dressed cabbage slaw onto a plate, arrange all hot tempeh strips on top, drizzle the final one-third of almond-lime dressing, and serve.1 minLook for: Tempeh remains crisp-edged, slaw stays distinct, and every measured component is on the plate.Safety: Serve promptly or chill at 40°F or colder; discard after 2 hours at room temperature.