Dressing ingredients
⅓ cup sunflower oil
3 cloves garlic, peeled
3 tablespoons gluten-free low-sodium tamari sauce
2 tablespoons water
2 tablespoons white rice wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon lemongrass paste
Salad ingredients
16 ounces frozen shelled edamame
5-6 cups dinosaur kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup Trader Joe’s Thai Lime and Chili cashews
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and clean out the food processor, you’ll be putting it to work again.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Slice the kale, carrots, peppers, cilantro leaves and green onions into thin strips.
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.
Recipe adapted from Pinch of Yum