Chopped Thai salad garlic and sesame

 Super healthy! 



Dressing 

  • 1/3 cup veg 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

For the salad:

  • 16 ounces frozen shelled edamame
  • 5–6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 1/4 cup spring onions
  • 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb

INSTRUCTIONS

  1. Puree all the dressing ingredients in a food processor until smooth.
  2. Cook the edamame by boiling for 3-5 minutes. Drain and allow 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 food processor to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Add 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 with fish or chicken 

Comments

Post a Comment