Chopped Thai Salad With Sesame Garlic Recipes
CHOPPED THAI SALAD WITH SESAME GARLIC
Categories Salad Leafy Green Side No-Cook Kosher
Number Of Ingredients 20
Steps:
- Instructions 1. 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. 2. Cook the edamame by boiling it for 3Â5 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. 3. 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. Drizzle with the dressing, toss gently a few times, and serve immediately. Notes The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.
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