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Thai Salad

Course Salad

Ingredients

Dressing

  • ⅓ Cup Canola oil
  • 3 Cloves Garlic peeled
  • 3 tbsp Tamarind (soy sauce)
  • 2 tbsp water
  • 2 tbsp Vinegar white, rice, apple
  • 2 tbsp Honey
  • 1 tbsp Sesame oil
  • 1 tbsp Ginger fresh, rough chopped
  • Lime juice (half a lime)

Salad

  • 8 oz Shredded lettuce
  • 4 oz Shelled edamame
  • 1 Carrot
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • ½ cup Cilantro, parsley, or Thai basil leaves
  • ¼ cup Peanuts lightly salted, roasted
  • ¼ cup Green onion

Instructions

Dressing

  • Put all ingredients into a food processor and blend until smooth

Salad

  • Cook and cool the edamame. It will help if you put the cooked edamame into the freezer for 10-15 minutes to cool and stiffen them up a bit.
  • Put the edamame in a food processor and pulse 5-6 times to achieve a minced texture. Set aside
  • Put the peanuts into the food processor and pulse 5-6 times to achieve a minced texture. Set aside.
  • Thinly slice the bell peppers and cut to about 1½ inch lengths
  • Grate the carrots
  • Finely chop the cilantro leaves
  • Thinly slice the onions using both the white and green parts
  • Toss all of the ingredients in a bowl