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Dressing Ingredients:

  • 1⁄3 cup oil (canola, olive, or avocado)
  • 3 cloves garlic, peeled
  • 3 Tbsps. low sodium soy sauce
  • 2 Tbsps. water
  • 2 Tbsps. white distilled vinegar
  • 2 Tbsps. honey
  • 1 Tbsp. sesame oil
  • 1 Tbsp. lemongrass paste (ginger will also work)
  • squeeze of fresh lime juice

Salad Ingredients:

  • 16 ounces frozen, shelled edamame
  • 5-6 cups baby kale
  • 3 large carrots
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup cilantro leaves
  • 3 scallions
  • ¾ cup cashews or peanuts (Trader Joe’s has beyond delicious Thai lime and chili cashews, but at $7.99 a pound they’re a bit pricey. If you prefer a lower price, go for the Lord Nut brand of Thai curry and lemongrass peanuts for $3.99/pound at Reasor’s.)

Chopped Thai Salad with Sesame Garlic Dressing

With mingling flavors of fresh garlic, toasty sesame, and the bright, juicy crunch of chopped veggies, this salad should be on your weekly meal rotation.

How to Make

1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preference. Transfer to a dressing jar and rinse food processor for later use.

2. Bring a medium pot of water to boil for the edamame. While waiting for water to boil, slice up carrots, bell peppers, kale, cilantro leaves, and scallions into thin strips or shreds and transfer all to a large bowl.

3. Add edamame to boiling water and boil for 3-5 minutes. Drain and rinse with cold water. Once excess water has drained out, transfer to the food processor and pulse five times for a minced texture. Toss in with other ingredients.

4. Repeat the same process with cashews (or peanuts). Drizzle with dressing and gently toss everything together a few times. Serve immediately.

Chelsi Fisher