Thai Steak Salad w/Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews.

INGREDIENTS

1 tsp

sesame oil

1/2 tsp

chili powder

1 1/3 cups

raw cashews

1 tsp

honey

lime (zested)

1 lb

flank steak

limes (juiced + the zest of 1 lime)

2 tbsp

fish sauce (don't be afraid!)

2 tbsp

ponzu sauce (or soy sauce (but ponzu sauce is best and works better here))

2 tbsp

sweet thai chili sauce (I used 3 tablespoons)

1 clove

garlic (minced or grated (depending on you taste, I used 1))

1 tbsp

fresh ginger (grated)

2 tbsp

tahini (may sub peanut butter (but I loved the tahini), sesame seed paste)

4 cups

baby kale or other dark leafy green

1 oz

bag frozen shelled edamame (defrosted and cooked for 3-5 min. in boiling water, 16)

carrots (shredded or chopped)

bell peppers (red (yellow and or orange), sliced thin)

1 cup

fresh or frozen mango (chopped into chunks)

lemongrass stalks (chopped)

green onions (chopped)

3/4 cup

fresh basil (cilantro and mint (I only used 1/3 cup mint))

hard boiled eggs (chopped (optional))

1/4 cup

black and/or white sesame seeds (toasted)