Kristina Felix via the NY Times Cooking. This salad keeps for up to 5 days in the refrigerator, making for quick and delicious lunches during the week. Try it on leftover pasta; substitute cooked pork roast for the tempeh if you prefer, add an over-easy egg.
Ingredients:
1 small green cabbage, about 1 ½ pounds Kosher salt (such as Diamond Crystal) 1 bunch scallions 2 serrano chiles 2 garlic cloves 6 tablespoons lime juice, plus more to taste (from 3 limes) 1 tablespoon fish sauce, plus more to taste 2 medium carrots One (8-ounce) package soy tempeh ¾ cup roasted unsalted peanuts, roughly chopped 2 tablespoons avocado or olive oil Freshly cooked long-grain white rice, such as jasmine, for serving 1 bunch cilantro or mint leaves (or a combination)
Preparation:
Heat your oven to 400 degrees. If you have a convection function, turn it on.
While your oven heats, quarter the cabbage through the core, cut away and discard the core, then slice the cabbage into shreds. Place on a sheet pan and sprinkle with 2 teaspoons salt. Squeeze the salt into the cabbage and arrange in one layer. Allow the cabbage to sit while you prep the remaining ingredients.
Trim the scallions, then cut off the scallion whites and cut them in half lengthwise. Place on top of the cabbage. Chop the scallion greens and place them in a large bowl.
Cut the stems of the chiles off and discard, then quarter them lengthwise. If desired, remove the seeds, then dice the serranos and place them in the bowl with the scallion greens. Mince the garlic cloves, then toss them into the bowl. Add the lime juice, fish sauce and 1 teaspoon salt. Grate the carrots into the bowl, mix and allow to sit while the cabbage roasts.
Transfer the sheet pan with the cabbage to the oven and roast for 10 minutes. Remove from the oven and crumble the tempeh on top, then add the peanuts and oil and, using tongs, toss to combine. Return to the oven and roast, tossing once halfway through, until edges of cabbage and scallions are browned and peanuts and tempeh are golden, 15 to 20 minutes.
To serve, transfer the contents of the sheet pan to the bowl with the dressing, and toss to coat. Taste for fish sauce and lime juice. Scoop a generous amount of rice into bowls and top with a very generous serving of salad. Top with cilantro or mint leaves. The salad keeps for up to 5 days in the refrigerator and is great at room temperature.