Chopped Thai Salad with Sesame Garlic Dressing
The flavors in the salad are like a little friendly fresh-summer-explosion in your mouth. Just amazingly delicious.
|FOR THE DRESSING:|
|1/3 cup||olive oil|
|3 cloves||garlic, peeled|
|3 tablespoons||low sodium soy sauce|
|2 tablespoons||white distilled vinegar|
|1 tablespoon||sesame oil|
|1 tablespoon||lemongrass paste (ginger would also work)|
|a squeeze of lime juice|
|3||FOR THE SALAD:|
|16 ounces||shelled edamame, or peas, fresh or frozen|
|5 to 6 cups||baby kale|
|2||bell peppers (1 red, 1 yellow)|
|1 cup||cilantro leaves|
1. 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.
2 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.
3. 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.
The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.
Agave nectar or sugar would work in place of the honey for vegans.
Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.