Thai Salad with Honey Ginger Dressing

Recipe From: Laura Watson

So I thought I would share my latest raw foodist obsession since I admit.... I have a salad addiction. 

Well, for one,  I could drink the dressing.  ALONE.     Why with all the abundant fresh veggies, bites of those flavorful cashews, and that dreamy dressing!  How can you go wrong?  Yes....I think I will. Breakfast, lunch and dinner. 

1/4 cup grapeseed, avocado, or regular olive oil (no to extra virgin... Reg. olive oil has more

of a neutral flavor and wont overpower the dressing)

2 cloves garlic, peeled

1/4 cup low-sodium soy sauce (I use liquid aminos since its healthier)

2 tablespoons water

2 tablespoons unseasoned rice vinegar

1 heaping tablespoon honey

1 teaspoon sesame oil (don't go without this)

1 tablespoon freshly grated ginger

1 tablespoon fresh lime juice

SALAD:

4 cups chopped kale or baby kale (about 4 ounces)

4 cups chopped romaine lettuce (about 4-5 ounces)

3 large carrots, peeled and small diced

1 red bell pepper, seeded and small diced

1 yellow bell pepper, seeded and small diced

1/2 cup chopped cilantro

1 to 2 green onions, white and green parts chopped

3/4 cup roasted cashews

optional 1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry (see note)

optional  mandarin oranges

sprinkling of sesame seeds-- as much or as little as you desire

DIRECTIONS:

Combine all the dressing ingredients together in a blender and process until smooth. Season to taste with salt and pepper, if needed.

In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers, cilantro and green onions.

Optional: In a food processor (or blender or by hand with knife and cutting board), add the edamame and pulse until minced but still a little chunky in texture. Scrape the edamame into the salad bowl.

Add the cashews to the food processor or blender or with a knife and cutting board and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.

Give the salad ingredients a light toss.  Sprinkle on sesame seeds and mandarin oranges.

Pour about a third of the dressing over the salad, and toss to combine.  To preserve crisp leftovers, add the dressing only to individual servings instead of the whole batch so leftover salad doesn’t get soggy