Chopped Thai Salad with Sesame Garlic Dressing #vegetarian #veggies

Today is The Day of New Things for me, and an overwhelmingly yummy Chopped Thai Salad with Sesame Garlic Dressing is just proper to coordinate the event. Recollect when we discussed how I was going to leave my instructing work so I could cook, photo, and blog about nourishment full time? Today is that first day. *happy screams*

Notwithstanding today being the primary day that I can get up right on time for self-started work and appreciate a get-together with a companion in addition to consolidate in any event four implicit mango pineapple smoothie breaks into my day, today is likewise the main day that I'm utilizing a PC with a retina show for my blogeristic work. Umm hi outrageous similar cleaved Thai plate of mixed greens two creeps from my face. This is generally wonderful and furthermore a touch of befuddling, on the grounds that now my mouth is longing for some sesame garlic secured control veggies and zesty Thai lime and bean stew cashews before I've even completed my morning espresso. So what dinner would it be advisable for me to be on once more?

This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of intensity veggies with a yummy custom made dressing.

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INGREDIENTS
for the dressing:

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 tablespoons low sodium soy sauce
• 2 tablespoons water
• 2 tablespoons white distilled vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon lemongrass paste (ginger would also work)
• a squeeze of lime juice

for the salad:

• 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 green onions
• 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

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.

For more detail : bit.ly/37nIPQ6

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