Who else loves salad as much as me!? I know my son and hubby do! There are times when we just crave a huge salad! Sometimes it’s easy for us to just make the same ol’ salad over and over. I like to mix it up so I can take my taste buds to different places. Here’s a wonderful refreshing Thai inspired salad with one of my favorites, Ginger Scallion Vinaigrette. It’s a vinaigrette that I immediately went home and tried to replicate after trying it for the first time at a diner called 7A in the Lower East Side of Manhattan. I think I’ve come pretty close and you’re welcome to tweak it to your liking.
Photo’s by me
Thai Salad (serves 6):
16 ounces frozen shelled edamame
5-6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
¾ cup peanuts or cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews)
Ginger Scallion Vinaigrette Dressing (makes 1 1/2 cups):
¼ cup rice vinegar
½ cup apple cider vinegar
3 TBS honey
¼ cup soy sauce
¼ cup sesame oil
2 scallions (white and light green parts finely chopped)
1 inch piece fresh ginger (peeled and finely grated)
Directions for dressing:
Add the rice vinegar, apple cider vinegar, honey, soy sauce, scallions, ginger and sesame oil in a bowl. Whisk to mix well. Place in a glass jar with a lid or a dressing bottle. Mix dressing well before each use. Lasts up to 2 weeks refrigerated.
Directions for salad:
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow to cool. Slice up kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds. In a big bowl add the kale, carrots, peppers, cilantro, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.