Thai Salad with Sesame Garlic Dressing

for the dressing:

• 1/3 cup olive oil

• 3 cloves garlic, peeled

• 3 tablespoons coconut aminos

• 2 tablespoons water

• 2 tablespoons white distilled vinegar

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 1 tablespoon lemongrass paste (ginger would also work)

• a squeeze of lime juice

Alternative dressing:

• 1 oz ginger, peeled and finely grated

• 1 large clove garlic, finely grated

• 1/4 small red chile, finely grated

• 1 Tbs coconut aminos

• 2 Tbs lime juice

• 1 tsp honey

• 1 Tbs oil

• 1 tsp fish sauce

for the salad:

• 16 ounces frozen peas/beans

• 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 (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

INSTRUCTIONS

1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.

2. Cook the beans/peas 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.

3. 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 the cashews. Toss the 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.

NOTES

The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving.

Agave nectar or sugar would work in place of the honey for vegans.

Those 3 cloves of garlic pack a spicy garlicky punch, so if you don’t love garlic, use less.