Adapted from: Pinch of Yum
Thai Tamari Dressing
⅓ cup olive oil
6 cloves garlic, peeled
3 tablespoons low sodium tamari
2 tablespoons water
2 tablespoons honey
1 tablespoon lemongrass paste (ginger would also work) I used Ginger
For the salad:
16 ounces frozen shelled edamame
5-6 cups baby kale or spinach (You may need more)
1 large carrots
2 Celery
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
¾ cup cashews curry cashews (Natural Grocery)
INSTRUCTIONS
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.
Thaw the edamame
Meanwhile, slice up the kale/spinach, carrots, celery, peppers, cilantro leaves, into thin strips or shreds.
Place theedamame 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, celery, peppers, cilantro, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.