Thai Salad with Garlic Sesame Dressing


This super food salad is loaded with a rainbow of veggies. Cashews and edamame pack a plant-based protein punch!

Thai Salad with Garlic Sesame Dressing



  • 16 ounces frozen shelled edamame
  • 5 to 6 cups baby kale
  • 3 large carrots
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup cilantro leaves
  • 3 green onions
  • ¾ cup cashews


  • cup extra virgin olive oil
  • 3 garlic cloves peeled
  • 3 tablespoons tamari sauce
  • 2 tablespoons water
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • Squeeze of lime juice
  • Salt and pepper to taste


  • For dressing, puree all dressing ingredients in a food processor or high- speed blender until smooth. Add salt and pepper to taste. Set aside.
  • Cook edamame by boiling for 3 to 5 minutes in a pot of boiling water. Drain and allow it to cool.
  • Slice the kale, carrots, peppers, cilantro leaves and green onions into shreds or thin strips.
  • Add cooked edamame and cashews to the vegetables.
  • Toss the kale, carrots, peppers, cilantro, green onions, edamame and cashews together until well combined.
  • Drizzle with the dressing, toss gently several times and serve.
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