CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE


CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE

CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE

CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE

CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE

CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING RECIPE
Serves 6
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613 calories
32 g
0 g
51 g
14 g
5 g
307 g
329 g
12 g
0 g
42 g
Nutrition Facts
Serving Size
307g
Servings
6
Amount Per Serving
Calories 613
Calories from Fat 443
% Daily Value *
Total Fat 51g
78%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 29g
Cholesterol 0mg
0%
Sodium 329mg
14%
Total Carbohydrates 32g
11%
Dietary Fiber 8g
30%
Sugars 12g
Protein 14g
Vitamin A
339%
Vitamin C
228%
Calcium
16%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

For the dressing
  1. ⅓ cup canola oil
  2. 3 cloves garlic, peeled
  3. 3 tablespoons low sodium soy sauce
  4. 2 tablespoons water
  5. 2 tablespoons white distilled vinegar
  6. 2 tablespoons honey
  7. 1 tablespoon sesame oil
  8. 1 tablespoon lemongrass paste (ginger would also work)
  9. a squeeze of lime juice

For the salad
  1. 16 ounces frozen shelled edamame
  2. 5-6 cups baby kale
  3. 3 large carrots
  4. 2 bell peppers (1 red, 1 yellow)
  5. 1 cup cilantro leaves
  6. 3 green onions
  7. ¾ cup cashews

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 3-5 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.
  4. NOTES
  5. The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.
  6. Agave nectar or sugar would work in place of the honey for vegans.
  7. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.

beta
calories
613
fat
51g
protein
14g
carbs
32g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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