Chopped Thai Salad with Sesame Garlic Dressing This salad. I could just cry. Today is The Day of New Things for me, and an overwhelmingly yummy Chopped Thai Salad with Sesame Garlic Dressing is only appropriate to match the occasion. How I remembered when I thought about how I was going to leave my property consultancy so that I could cook, photograph, and blog about food full time..well I have been blogging for about two months now. *happy screams* and I am still a consultant, both in property and f&b. This is mostly awesome and also a little confusing, because now my mouth is craving some sesame garlic covered power veggies and spicy Thai lime and chili cashews before I’ve even finished my morning coffee. So what meal should I be on again? I found the half-eaten bag in that little side door compartment in my refrigerator, and being a lover of spicy cashews and a hater of excess trash, I resurrected what was left of them into this chopped Thai salad. That might be a little gross orrr it might be ultra resourceful and s-m-a-r-t. I’m learning how to chop loads of power rainbow veggies (❤) and type words on a keyboard and generally function with an epically puffy and awkward semi-permanent pointer finger bandage. That’s right folks, I am down to just nine functioning fingers after a small but actually MAJOR and dramatic lemon cutting incident that occurred just 30 minutes before the start of my Deepavali Holiday. Awe-some. Obviously I kept my cool and downplayed the whole thing and it wasn’t stressful for anyone at all. Promise ! As I was making this salad, I pulled out the big knife, the one responsible for massacring one millimetre of my finger, and I hesitated. for just a half of a tiny second. I mean, CHOPPED Thai salad. A sharp knife is very necessary, and if Im being honest here, should I really be making a recipe that requires lots and lots and lots of chopping within 24 hours of the a big fat finger bandage incident? The answer is Yes because when Chopped Thai Salad with Sesame Garlic dressing calls your name, you set all else aside and you follow, fat finger bandage and all. I think it’s actually good for healing or something. When you start making this salad you will notice that the cutting takes, um, a while. You will be annoyed with me and I will be okay with that. Perks of hiding behind a screen. But in the end, I pinkie promise that you will be rewarded for your time spent chopping and slicing and shredding and peeling in the best possible food way. The flavours in the salad are like a little friendly fresh-summer-explosion in your mouth. Just phenomenally delicious. It gives me happy food chills just thinking about it. And I have this core salad belief that texture is ev-er-y-thing. Even the most awkward and intimidating vegetables can become craveably yummy when sliced or crushed or grated the right way. You + knife + veggies. I see good things a-coming I have lots of favourite salads, which maybe dilutes the label of “favourite”, but this is an easy addition to my personal Favourite Salad Hall of Fame. A quick recap of things I love about the Chopped Thai Salad: lots of veggies (kale carrots peppers cilantro edamame scallions cashews yummm), lots of nutrition and filling food power (see veggie list and feel amazing), the most zingy Thai sesame garlic dressing (soy honey lime garlic sesame oil lemongrass) CHOPPED THAI SALAD WITH SESAME GARLIC DRESSING Serves: 6 INGREDIENTS For the dressing: ⅓ cup canola oil 3 cloves garlic, peeled 3 tablespoons low sodium soy sauce 2 tablespoons water 2 tablespoons white distilled vinegar 2 tablespoons honey 1 tablespoon sesame oil 1 tablespoon lemongrass paste (ginger would also work) For the salad: 16 ounces frozen shelled edamame 5-6 cups baby kale 3 large carrots 2 bell peppers (1 red, 1 yellow) 1 cup cilantro leaves (parsley) 3 green onions ¾ cup cashews (if you can find them, Trader Joes Thai Lime and Chili Cashews are the bomb) 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. 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. 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. NOTES The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Those 3 cloves of garlic pack a spicy garlicky punch, so if you dont love garlic, use less. Come follow me lah..on my journey to making YOU a delight to Your friends and families and Making Your Kitchen a Favourite Place and the Heart of Your Home where Love resides. See Other Recipes Click This Link: cephascjs.wix/eatlikeumeanitsmiley
Posted on: Wed, 22 Oct 2014 02:51:15 +0000