The combination of ingredients for this papaya salad is just as extraordinary as its taste: crisp, fresh and slightly spicy!
For the papaya pineapple salad, first heat 2 tablespoons of oil in a pan and fry the white cabbage in it for 3 minutes, then deglaze with water and let cook until the liquid has evaporated.
Season with salt and pepper, arrange in a large bowl and set aside.
Heat the pan again with 1 tablespoon of oil and sauté the sprouts for 1 minute.
Then season with salt and pepper and arrange next to the white cabbage.
For the dressing, put all the ingredients – except the yeast flakes – in a blender and puree until smooth.
Then stir in the yeast flakes and season with salt and pepper.
Finally arrange the fruit and the tempeh separately in the bowl, pour the dressing over the papaya and pineapple salad and serve sprinkled with peanuts and coriander.
Tip: If you don’t like tempeh, you can also prepare it with fried smoked tofu.