Chopped thai salad recipe
Salad Thailand cincang ini adalah berbagai sayuran segar berwarna-warni, semua diakhiri dengan saus kacang buatan sendiri.
Ingredients
For the dressing:
1/3 cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice
For the salad:
16 ounces frozen shelled edamame
5–6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)
Instructions
Ingredients
For the dressing:
1/3 cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste (ginger would also work)
a squeeze of lime juice
For the salad:
16 ounces frozen shelled edamame
5–6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)
Instructions
- 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.