I love about the Thai Salad:
no chicken or meat (sometimes I just get annoyed of cooking it, ya know? I think I’m one of those half-way vegetarians)
lots of veggies (kale or asian cabbage, carrots, peppers, cilantro, edmame, scallions, cashews...... yummm!)
lots of nutrition and filling food power
the most zingy Thai garlic dressing (peanut butter, soy sauce, honey, lime, garlic, sesame oil, sweet chilli sauce)
INGREDIENTS
For the dressing:
⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons sweet chili sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon peanut butter
For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or Asian cabbage
1/2 cup shredded carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb or from the Indian store has Indian spice cashews)
INSTRUCTIONS
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.
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 or cabbage, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture or keep whole (both ways taste yummy. Transfer to a bowl and repeat the same process for the cashews. Toss the kale or cabbage, 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
The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.
Agave nectar or sugar would work in place of the honey for vegans.
Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.
no chicken or meat (sometimes I just get annoyed of cooking it, ya know? I think I’m one of those half-way vegetarians)
lots of veggies (kale or asian cabbage, carrots, peppers, cilantro, edmame, scallions, cashews...... yummm!)
lots of nutrition and filling food power
the most zingy Thai garlic dressing (peanut butter, soy sauce, honey, lime, garlic, sesame oil, sweet chilli sauce)
INGREDIENTS
For the dressing:
⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons sweet chili sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon peanut butter
For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or Asian cabbage
1/2 cup shredded carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb or from the Indian store has Indian spice cashews)
INSTRUCTIONS
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.
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 or cabbage, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture or keep whole (both ways taste yummy. Transfer to a bowl and repeat the same process for the cashews. Toss the kale or cabbage, 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
The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.
Agave nectar or sugar would work in place of the honey for vegans.
Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.
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