Healthy Recipes | Chopped Thai Salad With Sesame Garlic Dressing

Today is The Day of New Things for me, and an overwhelmingly yummy Chopped Thai Salad with Sesame Garlic Dressing is only appropriate to match the occasion. Remember when we talked about how I was going to leave my teaching job so that I could cook, photograph, and blog about food full time? Today is that first day. *happy screams*

In addition to today being the first day that I can wake up early for self-initiated work and enjoy a lunch date with a friend plus incorporate at least four built-in mango pineapple smoothie breaks into my day, today is also the first day that I’m using a computer with a retina display for my blogeristic work. Umm hello extreme lifelike chopped Thai salad two inches from my face. This is mostly awesome and also a little confusing, because now my mouth is craving some sesame garlic covered power veggies and spicy Thai lime and chili cashews before I’ve even finished my morning coffee. So what meal should I be on again?

Fresh and flavorful, this Thai salad is packed with healthy veggies tossed in a perfect sesame garlic dressing.

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

Chopped Thai Salad With Sesame Garlic Dressing

Prep Time: 20 mins  

Cook Time: 5 mins  

Yield: 6 1x

Ingredients:

for the dressing:

• 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
• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 tablespoons low sodium soy sauce
• 2 tablespoons water

for the salad:

• 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)
• 16 ounces frozen shelled edamame
• 5–6 cups baby kale
• 3 large carrots

Instructions:

1. First, 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. Second, 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:

• 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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