Chopped Thai Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- 1/3 cup olive oil
- 4 cloves garlic (peeled)
- 4 tablespoons low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 lime (zested and juice)
- 8 ounces frozen shelled edamame
- 5-6 cups baby kale (shredded)
- 3 large carrots (shredded)
- 2 bell peppers (1 red, 1 yellow, thinly sliced)
- 1 cup cilantro leaves
- 1 cup sliced green onions
- 3/4 cup cashews (roughly chopped)
- 1 avocado (diced)
- 1 mango (diced)
How would you rate this recipe?
Preparation
Step 1
Whisk the dressing ingredients together in a small bowl and set aside.
Step 2
Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
Step 3
Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.
Step 4
Save recipe for the next time?
