I've basically made this before. But I forgive myself for the double-up because this a pure-gold medley of crunch-tang-delicious. Plus, I got the most amazing carrots at the grocery store last week. They were dark reddish orange on the outside and bright orange or yellow on the inside. They tasted like the earth. Someone asked me if that meant they tasted like dirt, and the answer is, yes, it kind of does mean that. It's a gritty, mineral-y taste. Sweet and dirtlike.
1 1/2 to 2 cups matchstick-cut carrots
1/4 cup chopped fresh cilantro
1/2 teaspoon fresh chopped ginger
2 teaspoons sesame seeds
2 teaspoons apple cider vinegar
1 tablespoon toasted sesame oil
1/2 teaspoon dijon mustard
8 ounces tempeh, cut into 18 strips
barbecue sauce
2 large tortillas (make your own!)
Toss together all the slaw ingredients and let sit for at least an hour. Overnight would be better.
Meanwhile, place the tempeh on a non-stick baking sheet, slather with your favorite barbecue sauce, and bake for about 20 minutes at 357° F.
Wrap some tempeh with a bit more barbecue sauce and some slaw in a larger tortilla.
Serves 2-3.
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