1/2 head green cabbage
1/3-1/2 teaspoon sea salt
pinch fresh ground black pepper
3 Tablespoons apple cider vinegar
3 Tablespoons extra virgin olive oil
Rinse the cabbage, cut in half, remove any “bad” leaves, cut out the interior stem and quarter. Slice the cabbage into fine strips and place into a large mixing bowl. Sprinkle with salt and pepper, drizzle with vinegar and oil and toss until well combined. Set aside.
3 Tablespoons ketchup (homemade)
3 Tablespoons maple syrup
1 teaspoon prepared mustard (I used Grey Poupon)
1 teaspoon paprika
1 teaspoon oregano
1/4 teaspoon cumin
1/8 teaspoon cayenne (or to taste)
Combine all ingredients in a small bowl. Set aside.
2 Tablespoons canola oil
1 8 oz package tempeh *for celiac- read the ingredientsto be sure it is gluten free, as gluten sensitive I get the soy and brown rice,
Preheat a large heavy bottomed pan (I use cast iron) over medium high heat. Cut the tempeh block in half lengthwise and crosswise.
Add canola oil and allow to heat. Place tempeh in pan and fry until golden crispy on one side, flip and fry until golden crispy on the other side. Remove from heat.
Scoop a generous serving of the simple slaw onto a plate, place a piece of tempeh on top and add a dollop of barbecue sauce. Not celiac? see below for a great sandwich.