Crunchy Peanut Gochujang Power Salad

Seriously satisfying high protein salad with edamame, crispy tempeh, cabbage, carrots, kale, in a creamy peanut gochujang dressing. 23 gms of protein, meal prep friendly. (gluten-free, soy-free, and nut-free options)

This salad is so hearty, crunchy, and delicious. It has a ton of protein, fiber, vitamins, and iron. It packs over 70 grams of protein in the whole bowl, plus 25 grams of fiber, and 12 grams of iron. It’s also a great source of vitamins A, C, and K.

This is a salad that’s going to keep you satiated and satisfy your taste buds because there’s so much flavor in the dressing. I use a peanut gochujang dressing because that flavor combination is just fire. Everybody loves a peanut butter dressing, and we’re going to level it up with some gochujang. It’s so good!

There’s protein from the creamy peanut gochujang dressing, sesame seeds and peanuts, crispy, crumbled gochujang tempeh and edamame! We add lots of veggies for even more fiber, including cabbage, carrots, bell pepper, cucumber, snap peas, green onion, and kale. You can use whichever veggies you have on hand, and use more or less to taste. If you don’t like cabbage, use lettuce instead. If you’d like more carrots, add more carrots. Just play around with the amounts based on your preference.

Then we’re going to add crispy tempeh which has been toasted and coated in a sticky gochujang and lime zest glaze, which is so amazing in this salad. This is the best way to eat tempeh!

We also add some edamame. I like to cook the edamame a little, then add soy sauce and garlic because that adds another layer of flavor and texture to the gochujang salad. You can also add the edamame as is if you prefer.

Then there are sesame seeds and peanuts for added crunch and even more protein. The peanut butter dressing is very flavorful. If you’re allergic to peanuts, use almond butter or cashew butter instead.

Why You’ll Love Peanut Gochujang Salad

• amazing flavors and textures from creamy peanut butter, spicy gochujang, and lots of crunchy veggies, nuts, and tempeh
• packed with protein, fiber, and vitamins
• perfect for picnics, parties, and potlucks
• easy to make gluten-free, soy-free, and even nut-free

Ingredients

• veggies – The base for this salad is a mix of chopped cabbage, carrots, cucumber, bell pepper, snap peas (or other veggies of choice), and baby kale.
• edamame – frozen or fresh. Adds protein and texture. Use chickpeas, green chickpeas, or other cooked beans instead for a soy-free version,
• toasted sesame oil – Adds flavor to the edamame and the dressing.
• soy sauce – Use coconut aminos for soy-free.
• garlic powder – Adds more flavor to the edamame.
• tempeh – For more protein and crunch! For soy-free, use soy-free tempeh, if available, or substitute chickpea flour tofu, seitan, or a soy-free meat substitute.
• gochujang – This adds so much flavor to the tempeh and the dressing! Choose soy-free and/or gluten-free, if needed. Or make your own soy-free and gluten-free gochujang by combining 2 teaspoons each of: gochugaru pepper flakes, chickpea miso, coconut aminos and 1 teaspoon maple syrup.
• garlic – Adds so much flavor to the tempeh and the dressing!
• lime zest – Adds tang to the tempeh.
• peanut butter – You want creamy peanut butter at room temperature for the best results. Use sunflower butter for nut-free or cashew or almond butter for peanut-free.
• maple syrup – A little sweetness balances the flavor of the dressing.
• rice vinegar and lime juice – For more tang in the dressing.
• garnishes – Top the salad with sesame seeds, roasted peanuts, and green onion. For nut-free, use sunflower seeds instead of the peanuts.

How to Make Crunchy Peanut Gochujang Salad

Chop all of the vegetables and set them aside. Chop everything pretty small and to a similar size, so that no single vegetable stands out too much. I like to cut the carrots into julienne strips or ribbons using a vegetable peeler, then chop the ribbons a little bit. For the cucumber, slice it and then cut each slice into 4 to 6 pieces, depending on the size of the cucumber.

Heat a large skillet over medium heat. Add the oil. Once the oil is hot, add the edamame and spread it out in the pan. Let it cook undisturbed for 2 to 3 minutes, then stir. Continue cooking, stirring every minute or so, until the edamame begins to brown on some of the edges, about 6 to 7 minutes.

If you’d rather bake the edamame, use the directions from my crispy edamame shiitake bowls!

Add the soy sauce and garlic powder, mix well, and cook until the soy sauce dries out and coats the edamame. Remove to a bowl and set aside.

If you haven’t already, crumble the tempeh by hand or finely chop it with a knife. You can also pulse it in a food processor for a finer crumble. 

Using the same skillet, make the tempeh. Heat the oil over medium-high heat. Add the tempeh to the skillet, toss with the oil, spread it into an even layer, and let it cook undisturbed for about 3 minutes.

Stir, spread it out again, and let it sit for another couple of minutes. Continue cooking, stirring occasionally, until it is nicely golden, about 7 to 10 minutes total, depending on your skillet, stove, and the size of the tempeh pieces.

When the tempeh is almost all golden, about 7 to 8 minutes into cooking, add the garlic and cook for another minute. Move the tempeh to the sides of the skillet, and reduce the heat to medium. Add 2 tablespoons of water to the center, then add the soy sauce and gochujang. Stir those together, then mix everything into the tempeh. Cook for another minute or so until the sauce coats the tempeh and begins to dry slightly. Switch off the heat, add the fresh lime zest, toss well, and set aside.

Let the peanut butter come to room temperature before you begin, so it’s easier to mix. Add the peanut butter to a bowl along with the maple syrup, soy sauce, rice vinegar, lime juice, garlic, gochujang, and toasted sesame oil. Mix well, then thin it out with 2 tablespoons of hot water and stir. Continue adding hot water, 1 to 2 tablespoons at a time, until the dressing reaches your desired consistency. Taste and adjust the seasoning, adding salt if needed.

Add all of the vegetables to a large salad bowl. Add the edamame and half of the crispy tempeh. Drizzle the peanut gochujang dressing over everything and toss well. Taste and adjust the seasoning, adding more salt, pepper flakes or gochugaru pepper flakes for heat, or additional lime juice for more tang, if needed.

Top the salad with the remaining crispy tempeh, sesame seeds, roasted peanuts, and sliced green onion, and this is going to be a mind-blowing salad.

What to Serve with Gochujang Salad

Serve as is, with tortilla chips, wonton crisps, or toasted bread on the side. You can also use it as a filling for making fusion tacos or wraps.

Storage Directions

This hearty, crunchy salad keeps well in the refrigerator for up to 3 days. If you’re making it ahead, store the chopped vegetables and edamame together, the crispy tempeh separately, and the dressing separately. When you’re ready to serve, combine everything, garnish, and enjoy.