Dressing:
- 1/3 cup canola oil
- 3 cloves
- garlic, peeled
- 3 tablespoons low sodium soy sauce
- 2 tablespoons water
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon lemongrass paste (or ginger)
- squeeze of lime juice
Salad:
- 16 ounces frozen shelled edamame
- 5-6 cups baby kale
- 3 large carrots
- 2 bell peppers (1 red, 1 yellow)
- 1 cup cilantro leaves
- 3 green onions
- 3/4 cup cashews
Instructions:
- Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preference. Transfer to a dressing jar and rinse food processor out for later use.
- Cook edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
- Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for cashews. Toss kale, carrots, peppers, cilantro, green onions, edamame and cashews together until well combined. Drizzle with the dressing, toss gently a few times and serve immediately.
