Delicious Thai Edamame Salad with Homemade Cashew Butter Dressing

Ingredients

For the salad:

• Kale, chopped finely

• Romaine lettuce

• Cucumber, diced

• Red bell pepper, diced

• Shredded carrots

• Red cabbage, chopped

• Crushed almonds

• Edamame (shelled)

• Jalapeno, sliced

• Cilantro

• Basil

• Green onions, sliced

For the cashew butter dressing:

• 1/3 cup of creamy cashew butter

• 1 tablespoon sesame oil

• 2 tablespoons soy sauce

• 1 garlic clove

• 1 small ginger piece

• 2 tsp sriracha (more to taste)

• Juice of 1/2 lime (more to taste)

• 2 tbsp pure maple syrup

• Water to thin (2-4 tbsp)

If you are looking for a new, refreshing, Thai-inspired recipe that is packed with flavor, then this is the perfect salad for you! It's loaded with nutrients, easy to prepare, and great all year round. My favorite part of this salad is the creamy homemade cashew butter dressing, but the fresh herbs and chopped veggies is what really pulls it all together to make it super delicious. Check it out!

Instructions

To prepare the salad:

1. Start by cooking the edamame. I buy the "Bird's Eye" edamame pod steamer bag and follow the microwave instructions. Remove the edamame from it's shell and rinse under cold water.

2. In a large salad bowl, layer the kale, lettuce, cucumber, red bell pepper, jalapeno, carrots, cabbage, edamame, and almonds.

3. In a blender, add together the cashew butter, sesame oil, soy sauce, garlic, ginger, sriracha, lime juice, and maple syrup. Slowly blend in the water until you have reached your desired consistency.

4. Garnish with cilantro, basil, and green onions. Optionally add more sliced jalapenos for an extra spice. Add a pinch of sea salt and fresh cracked pepper.

5. Pour the dressing over the salad mixture and toss until all the ingredients are well coated.

6. Serve immediately or refrigerate to let the flavors settle.

Try pairing this vegan salad as a side dish or the perfect make-ahead lunch. I recommend storing all of the ingredients in separate glass containers or mason jars to maintain freshness. Store in fridge for up to 5 days. Enjoy!