Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

INGREDIENTS

• 1 teaspoon toasted sesame oil
• 1/4 cup cilantro, diced
• 1 teaspoon grated or minced ginger root
• 2 tablespoons mellow white miso
• 1/4 cup olive oil
• 2 cups red cabbage, shredded
• 2 teaspoons coconut oil (optional, for frying)
• 1 cup carrot, shredded
• 2 tablespoons apple cider or rice vinegar (apple cider is my preference)
• 1 tablespoon maple syrup
• 8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
• 2 tablespoons water
• 1 tablespoon dijon mustard
• 6 ounces snow peas, trimmed
• 2 cups mizuna
• 1 small clove garlic, minced
• 3 tablespoons lemon juice
• 2 green onions, sliced thin
• 2 tablespoons soy sauce or tamari