Reuben Salad Recipe

Prepare vegetables

Wash and dry the baby mixed greens thoroughly. Halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, thinly shred the cabbage, and slice the dill pickle into coins. Place the greens in a large serving bowl and arrange the tomatoes, cucumber, cabbage, and pickle slices in separate small piles around the bowl for a composed presentation.

Slice and marinate tempeh

Slice the tempeh into 1/4-inch thick planks or bite-sized strips (about 8–10 pieces). In a shallow dish, whisk together 2 tbs olive oil, 2 tbs tamari, 1 tbs apple cider vinegar, 1 tsp maple syrup, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Add tempeh slices, turn to coat, and let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge).

Grill tempeh and onions

Heat a large nonstick or cast-iron skillet or grill pan over medium-high heat. Add a little oil if pan is not well seasoned. Add the sliced onion and 1/2 tbs olive oil; cook, stirring occasionally, until onions are golden and softened, about 6–8 minutes. Push onions to the side, add tempeh slices in a single layer, reserving excess marinade. Cook tempeh 3–4 minutes per side until deeply browned and caramelized. If marinade remains, spoon it over tempeh during cooking to glaze. Remove both tempeh and onions from the pan and let rest on a plate for 2 minutes. If desired, cut tempeh into bite-sized strips after cooking.

Prep sauerkraut and chips

Drain the sauerkraut briefly in a fine mesh strainer to remove excess liquid, reserving 2–3 tablespoons of the liquid to taste if you want to drizzle later. Fluff the sauerkraut with a fork and place it in a small bowl or pile a spoonful next to the greens. Crush the gluten-free tortilla chips lightly by hand or in a bag and reserve for garnish at plating.

Make dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tbs dill pickle relish, 1 tsp apple cider vinegar, 1/2 tsp prepared horseradish (if using), 1/4 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning — add a little water (1 tsp at a time) to reach desired consistency. Transfer dressing to a small serving container to place on the side of the salad.

To assemble, top the bowl of baby greens and arranged vegetables with the warm grilled tempeh strips and caramelized onions. Add a generous spoonful of sauerkraut on one side and sprinkle the crushed gluten-free tortilla chips over the top for crunch. Serve immediately with Russian dressing on the side so diners can add dressing to taste.

If serving warm elements stay hotter longer: place tempeh and onions atop greens just before serving. This salad is nut-free and gluten-free (ensure tempeh and tamari are labeled gluten-free). Contains soy from tempeh and tamari.