Kale Salad

By chefkk

Ingredients

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 Tbsp low sodium soy sauce
• 2 Tbsp water
• 2 Tbsp white distilled vinegar
• 2 Tbsp agave nectar
• 1 Tbsp sesame oil
• 1 Tbsp lemongrass paste or ginger
• 16 oz 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 (Trader Joe's Thai Lime and Chili cashews)

Preparation

Step 1

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar.

Slice up kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

Chop up 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.