Try this Chopped Thai Salad with Sesame Garlic Dressing recipe, or contribute your own.
Suggest a better descriptionSource: Jill Rodriguez
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.
Cook the 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 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.
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.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 273 | ||
Calories from Fat: 186 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 757.6mg | 26 % | |
Potassium 528.9mg | 14 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 10.4g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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