May 13, 2021 1 min read



Light and refreshing summer salads are our favourite meals during the summer! This particular recipe focuses on fresh and raw veggie toppings with a flavourful vietnamese dressing. Give this easy recipe a try and it will surely be a hit at home!

serves 2

    • 90g rice noodles
    • 200g tempeh
    • 1 tbsp soy sauce
    • ½ cup purple cabbage. Sliced
    • 1 cup kale, chopped
    • 1 carrot, sliced
    • ½ a capsicum, sliced
    • ½ small cucumber, sliced
    • 1 tbsp soy sauce
    • 1 tsp grated ginger
    • 1 garlic clove, crushed
    • 1 tsp maple syrup
    • 1 tbsp lemon juice
  1. Preheat your oven to 180°C or 350°F. Line a tray with baking paper. Slice your tempeh and brush each slices with soy sauces. Place the tempeh on the tray and cook it in the oven for around 25 minutes, or until golden.

  2. While the tempeh is cooking, cook your rice noodles according to the packet instructions. Then, serve it in a big serving bowl and top with the cabbage, kale, carrot, capsicum and cucumber.

  3. Make your dressing by adding all of the ingredients together in a small bowland mix well.

  4. Top your noodle bowl with the cooked tempeh and drizzle on the dressing. 

  5. Enjoy!


Hello! I’m Kelsi, from Auckland, New Zealand. I have recently completed a bachelor in business. I love to create wholesome recipes and share them as well as photos of my adventures and travels on my instagram account @healthykelsii. My goal is to inspire people to eat more plants and colours from its natural form.