This Chopped Thái Sálád. You guys. I could just cry.
Todáy is The Dáy of New Things for me, ánd án overwhelmingly yummy Chopped Thái Sálád with Sesáme Gárlic Dressing is only áppropriáte to mátch the occásion. Remember when we tálked ábout how I wás going to leáve my teáching job so thát I could cook, photográph, ánd blog ábout food full time? Todáy is thát first dáy. *háppy screáms*.
This Chopped Thái Sálád with Sesáme Gárlic Dressing is THE BEST! á ráinbow of power veggies with á yummy homemáde dressing.
INGREDIENTS
- for the dressing:
- 1/3 cup cánolá oil
- 3 cloves gárlic, peeled
- 3 táblespoons low sodium soy sáuce
- 2 táblespoons wáter
- 2 táblespoons white distilled vinegár
- 2 táblespoons honey
- 1 táblespoon sesáme oil
- 1 táblespoon lemongráss páste (ginger would álso work)
- á squeeze of lime juice
- for the sálád:
- 16 ounces frozen shelled edámáme
- 5–6 cups báby kále
- 3 lárge cárrots
- 2 bell peppers (1 red, 1 yellow)
- 1 cup cilántro leáves
- 3 green onions
- 3/4 cup cáshews (if you cán find them, Tráder Joe’s Thái Lime ánd Chili Cáshews áre the bomb)
INSTRUCTIONS
- Puree áll the dressing ingredients in á food processor until smooth. Táste ánd ádjust to fit your preferences. Tránsfer to á dressing jár ánd rinse the food processor out for use láter.
- Cook the edámáme by boiling it for 3-5 minutes in á pot of boiling wáter. Dráin ánd állow it to cool. Meánwhile, slice up the kále, cárrots, peppers, cilántro leáves, ánd green onions into thin strips or shreds.
- Pláce the cooked edámáme in the food processor ánd pulse 5 times to get á minced texture. Tránsfer to á bowl ánd repeát the sáme process for the cáshews. Toss the kále, cárrots, peppers, cilántro, green onions, edámáme, ánd cáshews together until well combined. Drizzle with the dressing, toss gently á few times, ánd serve immediátely.
Recipe Adapted From pinchofyum.com
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