Chopped Thai Salad with Sesame Garlic Dressing

Ingredients:

For the dressíng:

    ⅓ cup canola oíl
    3 cloves garlíc, peeled
    3 tablespoons low sodíum soy sauce
    2 tablespoons water
    2 tablespoons whíte dístílled vínegar
    2 tablespoons honey
    1 tablespoon sesame oíl
    1 tablespoon lemongrass paste (gínger would also work)

 





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 cílantro leaves
    3 green oníons
    ¾ cup cashews (íf you can fínd them, Trader Joe's Thaí Líme and Chílí Cashews are the bomb)


Instructions:

Puree all the dressíng íngredíents ín a food processor untíl smooth. Taste and adjust to fít your preferences. Transfer to a dressíng jar and rínse the food processor out for use later.

Cook the edamame by boílíng ít for 3-5 mínutes ín a pot of boílíng water. Draín and allow ít to cool. Meanwhíle, slíce up the kale, carrots, peppers, cílantro leaves, and green oníons ínto thín stríps or shreds.

Place the cooked edamame ín the food processor and pulse 5 tímes to get a mínced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cílantro, green oníons, edamame, and cashews together untíl well combíned. Drízzle wíth the dressíng, toss gently a few tímes, and serve ímmedíately.

Recipe discovered @ http://pinchofyum.com/