Thai Chopped Salad with Sesame Garlic Dressing

• CO1/3 cup canola oil
• G3 garlic · peeled
• LS3 tbsp low sodium soy sauce
• W2 tbsp water
• WD2 tbsp white distilled vinegar
• H2 tbsp honey
• SO1 tbsp sesame oil
• LP1 tbsp lemongrass paste
• LJ1 lime juice · squeeze of
• FS16 oz frozen shelled edamame
• BK5-6 cup baby kale
• C3 carrots
• BP2 bell peppers · 1 red, 1 yellow
• CL1 cup cilantro leaves
• GO1/4 cup green onions
• C3/4 cup cashews

Préparation

1. 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. 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. 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.