Monday, March 6, 2017

Chopped Thai Salad

  1. Dressing
  2. ⅓ cup canola oil
  3. 3 cloves garlic, peeled
  4. 3 tablespoons soy sauce
  5. 2 tablespoons water
  6. 2 tablespoons white distilled vinegar
  7. 2 tablespoons agave nectar
  8. 1 tablespoon sesame oil

  1. Salad
  2. 5 cups kale, de-stemmed and chopped (about 5 leaves)
  3. 3 large carrots, grated
  4. 2 bell peppers, chopped
  5. 1 handful cilantro leaves, chopped
  6. 3 green onions, chopped
  7. 10 - 16 ounces frozen shelled edamame
  8. 1 cup cashews

Puree all the dressing ingredients in a food processor until smooth. Transfer to a dressing jar and set aside.

Combine the kale, red pepper, cilantro, and green onions in a large salad bowl.
Use the grating attachment on your food processor and grate your carrots. Add them to the bowl.
Heat the edamame and chop them in the food processor for about 5 seconds, using the normal blade. Add the chunks to the salad bowl.

Repeat the same process for the cashews.
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined with the dressing.

source: the toasted pine nut

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