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Chopped Thai Salad with Honey Garlic Dressing

Mel's Kitchen Cafe
  • 25 minutes
  • Serves 6 to 8

INGREDIENTS

3

Carrots, large

1/2 cup

Cilantro

1 cup

Edamame, frozen fully cooked

2 cloves

Garlic

1 tbsp

Ginger

1

Green onions

4 cups

Kale or baby kale

1

Red bell pepper

4 cups

Romaine lettuce

1

Yellow bell pepper

1

heaping tbsp Honey

1/2 tbsp

Lime juice, fresh

1/4 cup

Soy sauce, low-sodium

1/4 cup

Canola

2 tbsp

Rice vinegar, unseasoned

1 tsp

Sesame oil

3/4 cup

Cashews, roasted

2 tbsp

Water