Thai Kale Salad with Sesame Garlic Dressing

Thai Kale Salad

Serves 6


The Dressing

⅓ cup canola oil
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (Gourmet Garden Brand)
Juice from ½ a lime

The Salad
8 ounces frozen shelled edamame, cooked according to package directions
1 large bunch of kale, stemmed, chopped and massaged briefly to breakdown the fibers
3 large carrots, peeled and cut on a diagonal
1 red bell pepper, diced 1 cup cilantro leaves, chopped
3 green onions, sliced on a diagonal ¾ cup cashews, chopped


Add all the ingredients for the dressing and mix to emulsify.

Cook the edamame according to package directions. Drain and allow it to cool.

Prepare all the vegetables (stem and chop the kale, slice the carrots and red pepper, chop cilantro leaves, and slice green onions ).

Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined.

Add the dressing, toss gently a few times, and serve immediately.

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