Thai Salad

• 1 Cup Coconut Thai BLENDABELLA
• 16 oz Frozen shelled edamame
• 5-6 Cups Baby kale
• 3 Carrots
• 2 Red bell pepper
• 1 Cup Cilantro leaves
• 3 Green onions
• 3/4 Cup Cashews
• 1/3 Cup Vegetable oil
• 3 Cloves Garlic, peeled
• 3 Tbsp Low sodium soy sauce
• 2 Tbsp Water
• 2 Tbsp White distilled vinegar
• 2 Tbsp Maple syrup
• 1 Tbsp Sesame oil
• 1 Tbsp Lemongrass paste (or ginger)
• 1/2 Lime, juiced

Instructions

1. Purée all the first 8 ingredients in a food processor until smooth for the dressing. Taste and adjust seasoning. Transfer to a dressing jar and clean the food processor for later use.
2. Steam the edamame for about 10 minutes. Drain and allow it to cool.
3. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips.
4. Place the cooked edamame in the food processor and pulse to get a minced texture.
5. Transfer to a large bowl and pulse the cashews in the food processor.
6. Toss the kale, carrots, peppers, cilantro, green onions, edamame, BLENDABELLA and cashews together until well combined.
7. Drizzle with the dressing, toss gently a few times, and serve immediately.