Thai Chopped Salad with Sesame Garlic Dressing

Name: Thai Chopped Salad with Sesame Garlic Dressing
Total time: 25 min
Yield: 6 personnes
Cuisine: Thaïlandaise
Ingredients: 1/3 cup canola 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; 1 squeeze of lime juice; 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 green onions; 3/4 cup cashews

A vibrant spectrum of raw vegetables takes center stage in this Thai-inspired salad. Finished with a house-made sesame garlic vinaigrette, this assembly offers a crunch-forward texture.

25 min

6 pers

no cooking

Entrée

healthy

vegetarian

thai

edamame

Pinch of Yum

Ingrédients

6 pers

1/3 cup canola oil
3 garlic · peeled
3 tbsp low sodium soy sauce
2 tbsp water
2 tbsp white distilled vinegar
2 tbsp honey
1 tbsp sesame oil
1 tbsp lemongrass paste
1 lime juice · squeeze of
16 oz frozen shelled edamame
5-6 cup baby kale
3 carrots
2 bell peppers · 1 red, 1 yellow
1 cup cilantro leaves
1/4 cup green onions
3/4 cup cashews

Préparation

1
Puree the canola oil, garlic, soy sauce, water, vinegar, honey, sesame oil, lemongrass paste, and lime juice in a food processor until smooth. Adjust seasonings to taste, transfer to a storage jar, and clean the processor bowl.
2
Boil the edamame for 3-5 minutes, drain, and set aside to cool. Meanwhile, slice the kale, carrots, peppers, cilantro, and green onions into thin strips or shreds.
3
Pulse the cooled edamame in the food processor five times to reach a minced consistency; remove and repeat the process for the cashews. Combine the prepared vegetables, edamame, and cashews in a large bowl, drizzle with the dressing, toss, and serve.