Dandelion Greens, Snow Pea and Cabbage Salad with Smoky Tempeh

Dandelions are too frequently treated as a pesky weed, casting a shadow on their great nutritional value. The entire plant may be used—for example, the flowers can be turned into wine, tea or oils, and of course, there are the greens, which I've included in this delicious and nutrient packed salad. High in vitamins, minerals, and antioxidants, dandelion is also valued for stimulating digestive function and has purify properties.

Many people find the leaves a bit bitter for their tastes, but I find that dressing and pairing the greens with other flavors helps to temper the bite. In addition to sweet snow peas, cabbage and carrots, I've included some marinated tempeh. Tempeh has a firm texture, but when marinated, it absorbs the flavors and a quick bake or fry adds further to the delightful texture of this wholesome, high protein food.

Dressed with a tahini, ginger and vinger based dressing, this salad is quite filling and satisfying.

Dandelion Greens, Snow Pea and Cabbage Salad with Smoky Tempeh

Recipe by Lisa Turner
Published on April 30, 2026

Colorful and nutritious dandelion green salad with a variety of textures and flavors

Preparation: 30 minutes
Cooking time: 10 minutes

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Salad:

6 oz (175 g) snow peas, halved
2 cups shredded or thinly sliced red cabbage
2 cups dandelion greens, roughly chopped
1 large or 2 medium carrots, cut into matchsticks
small bunch of green onions, trimmed and thinly sliced
1/4 cup cilantro, trimmed and chopped

Dressing:

1/2 cup water
1/2 cup tahini
2 tablespoons toasted sesame oil
2 tablespoons tamari (soy) sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 clove garlic, minced or crushed
1/2-inch fresh ginger, minced or grated

Tempeh:

8 oz (225 g) tempeh, cut into 1/4-inch strips
2 tablespoons tamari (soy) sauce
1 tablespoon apple cider vinegar
2 teaspoons olive oil
1 1/2 teaspoons smoked paprika
1/4 teaspoon ground cayenne

Instructions:

Begin by preparing the tempeh. In a small bowl, whisk together the tamari, apple cider vinegar, olive oil, paprika, and cayenne. Put the tempeh in medium bowl or 8-inch baking dish. Pour the marinade over the tempeh and toss gently to evenly coat. Cover and refrigerate for 5 hours or overnight, tossing occasionally to distribute the marinade.
To cook the tempeh, heat a few teaspoons of olive oil in a large non-stick skillet over medium heat. When hot, add the tempeh strips and cook, flipping often, until the tempeh is golden on both sides. Remove from the pan and set aside.
To make the salad, toss together the snow peas, cabbage, dandelion greens, carrots, green onions, and cilantro.
To make the dressing, add the water, tahini, sesame oil, tamari, rice vinegar, maple syrup, garlic and ginger into a blender, and process until smooth, adding more water if the dressing seems to thick.
To serve, toss the portion of the salad you plan to offer with some of the dressing and divide unto serving plates. Top with a few tempeh pieces and drizzle with a bit more dressing.

Makes 6 servings