Chopped Thai Salad with Sesame-Garlic Dressing
slightly adapted from Pinch of Yum
For the dressing:
1/3 cup grapeseed or vegetable oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon grated ginger
For the salad:
16 ounces frozen shelled edamame
5-oz bag baby kale (or kale-spinach mix)
3 large carrots
2 bell peppers (I prefer red, orange, yellow in this)
1 cup cilantro leaves
3 green onions
3/4 cup cashews
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.
This mix of vegetables is fabulous enough on its own, but then you add the dressing on top of it and holy moly. Best. Salad. Ever. I’ve served it multiple times with my Thai Red Curry Chicken, twice for guests, and it is a huge hit.