Thai Salad with Ginger Scallion Vinaigrette

This delicious Thai Salad is one of my favorites because the Ginger Scallion Vinaigrette pairs so well with all the salad ingredients. And I love the fact that I get to use kale, one of the most nutrient-dense foods in existence!

Thai Salad with ginger scallion vinaigrette

For the salad:

16 ounces frozen shelled edamame 

5–6 cups baby kale

3 large carrots

2 bell peppers (1 red, 1 yellow)

1 cup cilantro leaves

3 green onions

3/4 cup peanuts

Directions:

Cook the edamame according to package directions in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

For the dressing:

3 clove garlic

1 tbsp. grated ginger

1/2 cup scallions

3 tbsp. honey

4 tbsp. soy sauce

2 tbsp. rice vinegar

2 tsp. sesame oil

1/3 cup canola oil

Directions:

Whisk together everything except canola oil in a bowl. Slowly whisk in canola until combined.