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Start by marinating your tempeh or chicken. First, make a half batch of the Ginger Peanut Sauce. Then, slice your tempeh or chicken into strips and add them to a plastic bag along with the Ginger Peanut Sauce to marinate. You can marinate overnight, or for a half hour depending on the amount of time that you have.
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Once the tempeh or chicken is done marinating, begin cooking it in a shallow frying pan over medium heat. If cooking tempeh, follow the cooking instructions on the package. If cooking chicken, cook for a few minutes on each side, until the strips are fully cooked.
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Prepare your veggies while the tempeh or chicken is cooking. Start by spiralizing your carrots. Then, chop and arrange the rest of the veggies on the serving platter.
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Then, chop your peanuts, cilantro, and green onion. Chop the lime into wedges. I like to serve them in individual dishes alongside the platter.
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Prepare the Ginger Peanut Sauce by adding all ingredients to your Vitamix (or similar) and blend until smooth.
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Transfer the sauce to a serving dish and add it to your salad platter -- I like to arrange the veggies around it.
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Add some mixed greens to a large bowl and serve it alongside the veggie platter. Instruct guest to build their salads on a bed of greens.
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Plate your tempeh or chicken, and serve immediately.