I love a salad with an Asian flare, and this chopped Thai salad is no exception. It is colorful, flavorful, and even though it takes a little extra effort to chop up all of the veggies, it’s so worth it.
This salad is healthy and delicious. It’s packed with veggies, and the edamame and cashews give it some extra protein, which makes it a great main or side dish. As mentioned in the original recipe, the Trader Joe’s Thai Lime Chili Cashews are seriously delicious, so if you live near a Trader Joe’s, definitely get them, but if not, regular cashews will do just fine!
Chopped Sesame Thai Salad
Yield 5-6 servings
For the Dressing:
- ⅓ cup avocado oil
- 1 cloves garlic, peeled
- 3 tablespoons tamari (or soy sauce, or liquid aminos, etc.)
- 2 tablespoons water
- 2 tablespoons white distilled vinegar
- 2 tablespoons raw honey
- 1 tablespoon sesame oil
- 1 tablespoon freshly peeled ginger (just eyeball a chunk that’s about 1 tablespoon)
- juice from half a lime
For the Salad:
- 9 ounces shelled edamame (if frozen, boil to cook/defrost)
- 5 ounce bag of baby kale, loosely chopped
- 2 large carrots, peeled into strips
- 2 bell peppers, chopped into strips
- 1/2 cup cilantro leaves, loosely chopped
- 2 green onions, chopped
- 3/4 cup cashews (if you can find the Thai Lime Chili Cashews from Trader Joe's, use them!)
- Puree all of the dressing ingredients in a food processor until smooth. Set aside for later.
- Wash the food processor and pulse the edamame in the food processor a few times until the edamame is slightly chopped (bot not pureed) and set aside.
- Repeat the process with the cashews.
- Combine all of the salad ingredients and toss with the dressing to coat. Serve immediately.
Recipe adapted from Pinch of Yum.
Courses Lunch or Dinner