Thai Salad

Canola Oil

75

Garlic Clove × 3

Soy Sauce

21

Apple Cider Vinegar

14

Honey

15

Sesame Oil

7

Lime juice, squeeze

Ginger

7

Water

14

Edamame

450

Kale

335

Carrot × 3

Yellow Pepper

Red Pepper

Spring Onion × 3

Cashews

120

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Sold By: Foodin
10 min

Nutritional info

kcal

282.3

protein

11.2 g

carbs

23.6 g

fats

16.3 g

fiber

9.9 g

Categories: , , ,

Ingredients

75ml Canola Oil
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3 Garlic Clove
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2 29/48 tbsp Soy Sauce
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14ml Apple Cider Vinegar
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15g Honey
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7ml Sesame Oil
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1 Lime juice, squeeze
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7g Ginger
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0.00$

14ml Water
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450g Edamame
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335g Kale
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3 Carrot
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1 Yellow Pepper
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1 Red Pepper
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3 Spring Onion
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120g Cashews
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0.00$

Cooking instructions

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 and rinse the food processor out for use later.

Step 2

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.

Step 3

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.

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