This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of power veggies with a yummy homemade dressing.
Ingredients
1/3 cup
Canola oil
3 clove(s)
Garlic
(peeled)
3 tbsp
Soy sauce
(low sodium)
2 tbsp
Water
2 tbsp
Vinegar, white
2 tbsp
Honey
1 tbsp
Sesame oil
1 tbsp
Lemongrass paste
(ginger would also work))
1 tbsp
Lime juice (fresh)
(a squeeze of)
454 gm
Frozen edamame (soybeans)
(frozen shelled)
6 cup
Baby kale
3 large
Carrots
(large)
1 large pepper(s)
Red bell pepper
1 large pepper(s)
Yellow bell pepper
1 cup
Cilantro (coriander)
(fresh)
3 green onion (stem)
Green onion
3/4 cup
Cashew nuts, raw
Instructions
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.
