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Fresh & crunchy soya rainbow slaw

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

150 g rainbow slaw
125 g Tenderstem® broccoli, blanched and sliced
110 g edamame beans, blanched
1 avocado, cubed
1 T white sesame seeds

To make the Asian Dressing, whisk together:

15 g ginger, chopped
4 t oil
2 T rice vinegar
2 t maple syrup
1 spring onion, chopped
160 g Woolworths PlantLove™ crumbed savoury soya bites
300 g Woolworths PlantLove™ mini tempeh sizzlers

Method

1. Toss together slaw, Tenderstem® broccoli, edamame beans and sesame seeds.

2. Cook crumbled savoury soya bites and mini tempeh sizzlers according to packaging instructions.

3. Serve soya bites and tempeh sizzlers with salad and dress.

Find more plant-based recipes here.

Photography: Sadiqah Ismail-Assur
Recipe: Brita du Plessis
Food assistant: Josh van Zyl

Woolworths Tempeh is made with fermented soya beans, mushroom nutty in flavour and readily absorbs flavours of other ingredients when used in recipes.

Shop at Woolworths.

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Asian crunch salad

Asian-style chicken-and-corn soup

Silky steamed eggs

Opal® apple-coconut curry sauce

Tuna-and-sweet potato bites

Miso pork bhan mi

Hoisin mushroom stir-fry

Shibuya toast

Tea-poached chicken, rice and greens

Spicy cabbage hash browns & crispy fried eggs

Prawns with tom yum salad

Nam jim mushrooms

Fresh & crunchy soya rainbow slaw

Fresh & crunchy soya rainbow slaw

Ingredients

Method