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Chopped Thai Salad Recipe

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This recipe for Chopped Thai Salad, by , is from The Jensen Family Cookbook, 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!

Contributor:  
Contributor:  
Christine Thuet

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:
⅓ 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 or ginger

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
c. cashews

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 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.

*note: the salad will stay fresher, longer if you store the dressing separately from the salad ingredients, tossing them together just before serving

Number Of Servings:
Number Of Servings:
6

 

 

 

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