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.
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.