Chopped Thai Salad with Honey Garlic Dressing
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Mel's Kitchen Cafe · by Mel★ 4.8 (71)

Chopped Thai Salad with Honey Garlic Dressing

NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 14%
CARBS 14G27% OF CAL
4G FIBER0G ADDED0G INTRINSIC5G OTHER6G TOTAL SUGAR
FAT 15G65% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A crunchy chopped salad of kale, lettuce, and fresh vegetables topped with cashews and cilantro, dressed with a honey-garlic vinaigrette. It's refreshing, flavorful, and satisfying.

mainthaisaladdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1/4 cup canola (vegetable, avocado or other neutral-flavored oil)
  • 2 cloves garlic (peeled)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons unseasoned rice vinegar
  • 1 heaping tablespoon honey
  • 1 teaspoon sesame oil
  • 1 tablespoon freshly grated ginger (or ginger paste)
  • 1/2 to 1 tablespoon fresh lime juice
  • 4 cups chopped kale or baby kale (about 113 grams)
  • 4 cups chopped romaine lettuce (about 113 grams)
  • 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
  • 1 to 2 cups frozen (shelled edamame (fully cooked), thawed and patted dry (see note))
PREP
25M
SODIUM
305MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.