SERVES: 2 TO 3
TIME: 30 MINUTES
All the goodness of that beloved and crazy-hearty vegan sandwich—the tempeh reuben loaded with sauerkraut and tangy dressing—in a crunchy salad bowl. Didn’t know that tempeh reubens were a thing? Any vegan diner establishment worth its onion rings should have at least some tempeh-based version of the deli sandwich staple.
This could easily be my favorite salad in the book; at the very least it’s in my top 5 could-eat-every-day-salads. If you love sauerkraut and any excuse to eat it, don’t hesitate—make this salad tonight!
1 recipe Galapagos Islands Dressing (page 23)
1 recipe Tempeh Bacon Bites (page 47)
1 green apple, cored and diced
2 tablespoons freshly squeezed lemon juice
4 cups shredded red cabbage*
1½ cups natural sauerkraut, well drained
2 cups Classic Croutons (page 39), preferably made with marble-rye bread or pumpernickel bagel chips
*Use a mandoline to quickly shred the fresh cabbage.
1 In a blender or food processor, pulse together all of the dressing ingredients until combined. Chill the dressing while you prepare the rest of the salad ingredients.
2 Prepare the tempeh bacon, wrap in foil, and keep warm. Toss the apples with the lemon juice.
3 In large salad serving bowls, layer the cabbage, sauerkraut, apples, and croutons. Garnish the salad with tempeh bacon. Serve and pass around the dressing, dropping generous dollops onto the salad right before digging in.
When shopping for sauerkraut, always opt for the best quality possible. Avoid the dead canned stuff (it’s been pasteurized and is lacking a lively community of probiotic bacteria) and reach for the fresh stuff found in the refrigerator case of your grocery store. Choose ’kraut in jars over bags, and over bulk barrel ’kraut above all. The pure, clean flavors of fresh sauerkraut will shine through in this salad, so treat yourself right and splurge on the best you can find . . . it’s only fermented cabbage, after all!