bohemianwanderer – Some meals feel more than nourishing—they feel alive. This salad channels that electric, vibrant feeling we sometimes call “aliveness.” It’s the sensation of freshness and energy, like stepping off a bike ride through green hills or finishing a morning hike. With a mix of hearty black rice, crunchy cabbage, golden tempeh, and fragrant basil, this dish balances texture, color, and deep flavor. It’s vegan, filling, and ideal for days when you want to feel bright and sharp after eating.
Tempeh gives the dish protein and chew, while maple-glazed almonds add crunch and depth. A miso-lime dressing ties it all together with a punch of umami and citrus. This salad doesn’t follow strict rules—you can swap vegetables or herbs—but this version captures something special. The recipe serves four and comes together in under an hour, making it perfect for lunch, dinner, or meal prep.
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Prepare the rice base for body and texture
Start by cooking 125 grams of black rice in salted water according to the instructions on the package. Black rice takes a bit longer than white or brown rice, but it rewards you with its deep color, chewy texture, and nutty flavor. Use about a teaspoon of fine sea salt for every liter of water. Once the rice is cooked and tender, drain it well and set it aside. Letting it cool slightly before mixing helps preserve the texture of the salad.
Black rice gives the dish a satisfying bite and grounding energy, anchoring the brighter, more delicate ingredients. Unlike glutinous black rice used in desserts, this variety stays separate and firm—perfect for salads like this. Make sure not to overcook it, or it may lose its pleasant chew.
Mix a bold dressing full of umami and citrus
In a large bowl, whisk together three tablespoons of toasted sesame oil and two tablespoons of olive oil. Add two tablespoons of white miso paste, the zest and juice of two limes (about three tablespoons juice), two minced garlic cloves, a piece of grated ginger (roughly 4 cm x 3 cm), and a tablespoon of maple syrup. Add three-quarters of a teaspoon of fine sea salt. Whisk until smooth and emulsified.
Next, toss in two finely sliced spring onions. Make sure they’ve been rinsed and drained to keep the dressing clean and fresh. Let this mixture sit while you prepare the toppings—this gives the onions time to soften slightly and absorb flavor. This dressing is the flavor engine of the salad. Miso brings deep savoriness, maple syrup adds sweetness, lime brightens everything, and the sesame oil gives it a toasty richness.
Toast almonds and fry tempeh for texture and depth
Set a large frying pan over medium heat and toast 60 grams of chopped almonds, stirring often, for about eight minutes until golden and aromatic. Drizzle over 1½ tablespoons of maple syrup and stir for one more minute until the nuts are caramelised. Transfer them to a plate and sprinkle with a big pinch of salt to cool and crisp up.
Rinse the pan and return it to the heat. Add the remaining two tablespoons of olive oil. Once hot, lay in 300 grams of sliced tempeh strips. Fry for about three minutes on each side until they are golden brown and crisp. Add 200 grams of finely shredded red cabbage to the pan and cook for another three minutes, until slightly wilted but still vibrant. This step adds crucial warmth, protein, and richness. The caramelised almonds bring a candy-like crunch that contrasts with the earthy tempeh and cabbage.
Assemble the salad and layer in freshness
In the large bowl with your dressing, tip in the cooked tempeh and cabbage mixture while it’s still warm. Add two thinly sliced pak choi (around 250 grams total), tossing everything to combine thoroughly. Then gently fold in the cooked black rice and 30 grams of fresh basil leaves picked from a 50-gram bunch.
Toss again so everything is coated with the dressing. The residual heat from the tempeh and cabbage helps wilt the greens slightly, bringing out their flavor without losing their bite. The basil adds a fragrant herbal note that lifts the whole dish. This is not a delicate salad—it’s hearty and bold but still incredibly refreshing. The textures shift with every bite, from chewy rice to crisp tempeh to creamy dressing-coated vegetables.
Serve and enjoy the feeling of freshness
Serve the salad warm or at room temperature. It keeps well in the fridge for a day or two, making it an excellent make-ahead option. If preparing in advance, wait to add the almonds until just before serving to keep their crunch.
This salad brings together deep flavor, contrasting textures, and a feeling of lightness—just the sort of meal that leaves you feeling uplifted and recharged. If you’re chasing that subtle “aliveness” feeling in your cooking or eating, this might just hit the mark. Let it be a reminder that food, like life, doesn’t need to be perfect to be meaningful.
