Chopped Thai Salad with Sesame Garlic Dressing

• Vegetarian
• Gluten free

• Produce

  • 5 cups Baby kale
  • 2 Bell peppers
  • 3 Carrots, large
  • 1 cup Cilantro, leaves
  • 16 oz Edamame, frozen
  • 3 cloves Garlic
  • 3 Green onions

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Lemongrass paste
  • 1 squeeze Lime juice
  • 3 tbsp Soy sauce, low sodium

• Oils & Vinegars

  • 1/3 cup Canola oil
  • 2 tbsp Distilled vinegar, white
  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 3/4 cup Cashews

• Liquids

  • 2 tbsp Water

Found on pinchofyum.com

Description

Ingredients

• ⅓ cup canola oil
• 3 cloves garlic, peeled
• 3 tablespoons low sodium soy sauce
• 2 tablespoons water
• 2 tablespoons white distilled vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon lemongrass paste (ginger would also work)
• a squeeze of lime juice
• 16 ounces frozen shelled edamame
• 5-6 cups baby kale
• 3 large carrots
• 2 bell peppers (1 red, 1 yellow)
• 1 cup cilantro leaves
• 3 green onions
• ¾ cup cashews (if you can find them, Trader Joes Thai Lime and Chili Cashews are the bomb)

Directions

• Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
• Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
• Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.