Chopped Thai-Inspired Salad with Sesame Garlic Dressing

Ingredients

• Canola oil

  5 tbsp or 70g

• Garlic

  Raw

  3 clove or 9g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Water

  Plain, clean water

  2 tbsp or 30g

• Vinegar

  Distilled

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Lemongrass Paste

  Gourmet Garden

  3 tsp or 15g

• Lime juice

  Raw

  1 tsp or 5g

• Edamame

  Frozen, unprepared

  4 cup or 472g

• Kale

  Raw

  6 cup, chopped or 402g

• Carrots

  Raw

  3 large or 216g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Cashew nuts

  Nuts, dry roasted, without salt added

  ¾ cup, halves and whole or 103g

Directions

1. To prepare the dressing, blend canola oil, garlic, soy sauce, water, vinegar, honey, sesame oil, lemongrass paste, and lime juice in a food processor until smooth. Adjust seasoning to taste and set aside.
2. Boil the edamame for 3-5 minutes, then drain and cool. Meanwhile, thinly slice the kale, carrots, peppers, cilantro, and scallions.
3. Pulse the cooked edamame in the food processor until minced, then transfer to a bowl. Repeat with the cashews.
4. Combine all ingredients in a large bowl, drizzle with dressing, and toss gently to serve.

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