This salad is great mainly because of the zingy, tangy dressing. It’s has a wee bit of heat. However, the best part about this salad is that it’s nutrient and fiber rich.
The recipe includes cashews (could also be peanuts), but you can leave those off if you don’t care for nuts on your salad. Lime marinated grill chicken would be stellar on this salad as well.
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Thai Salad
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Ingredients
The Salad
- 3 cups baby kale chopped
- 1/2 cup cashews chopped
- 1/2 cup cilantro leaves chopped
- 8 oz shelled edamame
- 2 green onions chopped
- 2 small bell peppers 1 yellow, 1 red or orange
- 1 cup carrots shredded
The Dressing
- 1 tbsp honey
- 1 tbsp white distilled vinegar
- 1.5 tbsp low sodium soy sauce
- 1/2 tbsp sesame oil
- 1/4 cup canola oil
- 1 tbsp water
- 2 garlic cloves peeled
- 1 tsp red pepper flakes
- 2 tbsp ginger chopped (or 1 tbsp ground)
Servings: servings
Instructions
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Place the salad dressing ingredients in a food processor and puree until smooth.
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Take a taste and add more ingredients to suit your taste. Transfer the dressing to a sealable container or jar. Be sure to rinse the food processor because you will need it later to chop the cashews.
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Next, chop up the kale, peppers, cilantro, and green onions to your desired consistency so a knife won’t be needed to cut the veggies while eating.
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Boil the shelled edamame for 5 minutes , then drain and cool.
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Chop the cashews in the food processor, and put aside in a bowl.
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Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined.
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Drizzle with the dressing and serve.
Recipe Notes
- The salad dressing is the key to the great flavor of this recipe.
- This salad would be equally good with a blend of baby spinach and romaine.
- I also suggest added grilled chicken marinated in lime if you want an extra dose of protein with the salad.
- Peanuts would be a decent replacement for cashews.
