Thai Chopped Salad

18 ingredients
6 steps

Ingredients

  • FOR THE DRESSING:
  • 1/3 cups Vegetable Oil
  • 2 cloves Garlic, Minced
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Water
  • 2 Tablespoons White Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Chopped Lemongrass (outer Part Removed)
  • 1 Tablespoon Fresh Ginger Chopped
  • FOR THE SALAD:
  • 1 cup Frozen (shelled) Edamame
  • 6 cups Baby Greens (I Used An Oriental Mix)
  • 2 Bell Peppers, Stem And Seeds Removed, Thinly Sliced
  • 3/4 cups Green Onions, Green Parts Only, Thinly Sliced
  • 3 Medium-sized Carrots, Shaved With A Vegetable Peeler
  • 1 cup Fresh Cilantro, Chopped
  • 1 cup Sea Salted Cashews

Directions

  1. 1
    Place all the dressing ingredients into a food processor and puree until smooth. Adjust tastes to your liking and transfer mixture to a mason jar (or a bowl). Give your food processor a quick rinse and wipe (you'll use it soon)!
  2. 2
    Cook the edamame by boiling it for 3 minutes. Drain and allow it to cool.
  3. 3
    Meanwhile, add baby greens, peppers, green onions and shaved carrots into a large salad bowl.
  4. 4
    Place the cooked edamame, cilantro, and cashews in the food processor and pulse 5 times to get a minced texture. Transfer to your bowl of greens and toss everything together.
  5. 5
    Drizzle with the dressing, toss gently and enjoy immediately.
  6. 6
    Recipe adapted from Pinch of Yum's Chopped Thai Salad with Sesame Garlic Dressing.

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