Chopped Thai Salad with Sesame Garlic Dressing
Total Time
25 minutes
Prep Time
20 mins
Cook Time
5 mins
Rating
4.8 out of 5 stars
(144)
Ingredients
6 servings
- For the dressing:
- 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 (ginger would also work)
- A squeeze of lime juice
- For the salad:
- 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 (preferably Trader Joe’s Thai Lime and Chili Cashews)
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Preparation
Chef’s 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.