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Chopped Thai Salad with Sesame Garlic Dressing Recipe

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This recipe for Chopped Thai Salad with Sesame Garlic Dressing is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Dressing:

1/2 c. canola oil
3 cloves garlic, peeled
3 T. low sodium soy sauce
2 T. water
2 T. white distilled vinegar
2 T. honey
1 T. sesame oil
1 T. lemongrass paste (tiger would also work)
a squeeze of lime juice

For Salad:

16 oz. frozen shelled edamame
5-6 c. baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 c cilantro leaves
3 green onions
1/4 c. cashews (Trader Joe's Thai Lime and Chili Cashews are the bomb)
Directions:
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 small 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 ad serve immediately.
Personal Notes:
Personal Notes:
Notes:

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

 

 

 

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