Chopped Thai Salad with Honey Garlic Dressing

For 8 Servings, Chopped Thai Salad with Honey Garlic Dressing keeps the list centered on canola, garlic and low-sodium soy sauce. Set aside about 25 minutes.

• Yield 8 Servings
• Ready in 25 minutes

Ingredients

Dressing

• ¼ cup canola , vegetable, avocado or other neutral-flavored oil
• 2 cloves garlic , peeled
• ¼ cup low-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons unseasoned rice vinegar
• 1 heaping tablespoon honey
• 1 teaspoon sesame oil
• 1 tablespoon freshly grated ginger , or ginger paste
• ½ to 1 tablespoon fresh lime juice

Salad

• 4 cups chopped kale or baby kale , about 113 grams
• 4 cups chopped romaine lettuce , about 113 grams
• 3 large carrots , peeled and small diced
• 1 red bell pepper , seeded and small diced
• 1 yellow bell pepper , seeded and small diced
• ½ cup chopped cilantro
• 1 to 2 green onions , white and green parts chopped
• ¾ cup roasted cashews
• 1 to 2 cups frozen , shelled edamame (fully cooked), thawed and patted dry

Instructions

1. Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed.
2. In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions.
3. In a food processor (or blender...or by hand with an old-fashioned knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.
4. Add the cashews to the food processor (or blender...or again, with a knife and cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.
5. Give the salad ingredients a light toss.
6. Pour about half of the dressing over the salad, and toss to combine. Add additional dressing to taste, and serve immediately. To preserve crisp leftovers, add the dressing only to individual servings instead of the whole batch so leftover salad doesn't get soggy.

Dress it just before it goes to the table so the leaves stay crisp.