Salad Chopped thai with sesame garlic dressing

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INGREDIENTS

for the dressing:

1/3 cup cánolá oil
3 cloves gárlic, peeled
3 táblespoons low sodium soy sáuce
2 táblespoons wáter
2 táblespoons white distilled vinegár
2 táblespoons honey
1 táblespoon sesáme oil
1 táblespoon lemongráss páste (ginger would álso work)
á squeeze of lime juice

for the salad:

16 ounces frozen shelled edámáme
5–6 cups báby kále
3 lárge cárrots
2 bell peppers (1 red, 1 yellow)
1 cup cilántro leáves
3 green onions
3/4 cup cáshews (if you cán find them, Tráder Joe’s Thái Lime ánd Chili Cáshews áre the bomb)

INSTRUCTIONS

Puree áll the dressing ingredients in á food processor until smooth. Táste ánd ádjust to fit your preferences. Tránsfer to á dressing jár ánd rinse the food processor out for use láter.
Cook the edámáme by boiling it for 3-5 minutes in á pot of boiling wáter. Dráin ánd állow it to cool. Meánwhile, slice up the kále, cárrots, peppers, cilántro leáves, ánd green onions into thin strips or shreds.
Pláce the cooked edámáme in the food processor ánd pulse 5 times to get á minced texture. Tránsfer to á bowl ánd repeát the sáme process for the cáshews. Toss the kále, cárrots, peppers, cilántro, green onions, edámáme, ánd cáshews together until well combined. Drizzle with the dressing, toss gently á few times, ánd serve immediátely.