Chopped Thai Salad with Sesame Garlic Dressing

• canola oil↗0.333333 cup
• cloves garlic, peeled↗3
• low sodium soy sauce↗3 tablespoon
• water↗2 tablespoon
• white distilled vinegar↗2 tablespoon
• honey↗2 tablespoon
• sesame oil↗1 tablespoon
• lemongrass paste (ginger would also work)↗1 tablespoon
• a squeeze of lime juice
• frozen shelled edamame↗16 ounce
• baby kale↗5 cup
• large carrots↗3
• bell peppers (1 red, 1 yellow)2
• cilantro leaves↗1 cup
• green onions↗0.25 cup
• cashews (if you can find them, Trader Joe's Thai Lime and Chili Cashews are the bomb)0.75 cup

Step-by-step instructions

1. 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. 2

   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.

3. 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.