Chopped Thai Salad

CategoryDifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time5 minsTotal Time25 mins

The Dressing
  cup Canola Oil
 3 Garlic Cloves (peeled)
 3 tbsp Soy Sauce
 2 tbsp Water
 2 tbsp White Distilled Vinegar
 2 tbsp Honey
 1 tbsp Sesame Oil
 1 tbsp Lemongrass Paste
 1 Squeeze of Lime Juice
The Salad
 16 oz Frozen Shelled Edamame
 6 cups Baby Cale
 3 Large Carrots
 2 Bell Peppers (1 Red, 1 Yellow)
 1 cup Cilantro
 3 Green Onions
 ¾ cup Cashews

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.

Notes
4

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

Originally featured on Pinch of Yum.

Ingredients

The Dressing
  cup Canola Oil
 3 Garlic Cloves (peeled)
 3 tbsp Soy Sauce
 2 tbsp Water
 2 tbsp White Distilled Vinegar
 2 tbsp Honey
 1 tbsp Sesame Oil
 1 tbsp Lemongrass Paste
 1 Squeeze of Lime Juice
The Salad
 16 oz Frozen Shelled Edamame
 6 cups Baby Cale
 3 Large Carrots
 2 Bell Peppers (1 Red, 1 Yellow)
 1 cup Cilantro
 3 Green Onions
 ¾ cup Cashews

Directions

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.

Notes
4

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

Chopped Thai Salad

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