Thai Cashew Chopped Salad with Sesame-Garlic Dressing
Try this Thai Cashew Chopped Salad with Sesame-Garlic Dressing recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 tablespoons rice vinegar
- 3 garlic cloves chopped
- 2 tablespoons honey
- 1 teaspoon fresh lime juice
- 3 tablespoons sesame oil
- 2 scallions, chopped
- 1/3 cup roasted cashews
- 1 tablespoon grated fresh ginger
- 2 tablespoons avocado oil or extra-virgin olive oil
- 12 ounces shelled edamame steamed
- 4 cups shredded rainbow chard leaves (i used baby kale an
- 1 large carrot spiralized with blade d noodles coarsely chopped (or 1 heaping cup shredded carrots)
- 1 red bell pepper spiralized with blade a, noodles chopped into 2-inch pieces or thinly sliced
- 1 yellow bell pepper spiralized with blade a, noodles chopped into 2-inch pieces or thinly sliced
- 2 cups spiralized or thinly sliced red cabbage
- 1/2 cup fresh cilantro coarsely chopped
- 1/2 cup cooked red quinoa preferably chilled
- 1 tablespoon sesame seeds for garnish (optional)
- 3 tablespoons low-sodium soy sauce or tamari
- Carbohydrate 14.5580536482755 g
- Cholesterol 0 mg
- Fat 15.643536739316 g
- Fiber 1.68637495129038 g
- Protein 2.84557760423152 g
- Saturated Fat 2.51321479458975 g
- Serving Size 1 1 entree salads/8 side salad (208g)
- Sodium 6.55994791807815 mg
- Sugar 12.8716786969851 g
- Trans Fat 0.833640547786457 g
- Calories 202 calories
Make the dressing! In a food processor, combine all the ingredients for the dressing and process until smooth. Transfer to a small bowl. Clean out the food processor bowl and blade.In the clean food processor, combine the cashews and edamame and pulse until minced. (Don’t over process, friends. You want a fine chop not mush.) Transfer to a large bowl. Add the chard, carrot, scallions, bell peppers, cabbage, cilantro, and quinoa.Drizzle the dressing around the rim of the bowl, toss the salad well to coat, garnish with the sesame seeds, and serve.
