To make the slaw, peel the mooli and carrots, trim the tops and bases and grate them using a large grater, or for speed and ease pass them through the grater blade of your food processor.
Now, place the grated carrot and mooli into ice-cold water while you prepare the rest of the slaw and its dressing. To make the dressing, put all the ingredients in a small bowl and whisk to combine.
In a large bowl combine the edamame beans, radishes, spring onions and bean sprouts. Drain and dry the carrots and mooli, then add them to the rest of the salad ingredients. Now add the herbs and dressing and toss to combine. Once the salad is coated in the dressing, set aside in the fridge while you make the almond satay and tempeh skewers.
To make the satay, put the peanut butter, Thai red curry paste, vinegar, tamari, tamarind paste and 5 tablespoons of water into a bowl and stir until smooth and well combined.
Preheat a griddle pan over a high heat. Thread the tempeh onto 8 metal skewers and brush with half the satay.
Brush the griddle with olive oil and cook the skewers, turning regularly, for 6–8 minutes or until golden and charred.
To serve, place a portion of slaw onto each plate and then top with 2 skewers. Drizzle the remaining satay sauce over the plates and serve.