Thai Salad with Sesame Garlic Dressing Recipe

Prep: 25 mins – Total: 25 mins

Ingredients

FOR THE DRESSING:

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 tablespoons low sodium soy sauce
• 2 tablespoons water
• 2 tablespoons white distilled vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon lemongrass paste (ginger would also work)
• a squeeze of lime juice

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 cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
2. Cook the edamame by boiling it for 3-5 minutes 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.
3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

This healthy and delicious recipe was created by PinchOfYum.com, we simply shared it! Please check them out as they have so many great ideas!

Lentil Salad Recipe – Red Lentil Salad – How To Make Lentil Salad

Total: 20 mins

Ingredients

• 1 14-ounce can lentils of your choice, rinsed and drained (400 g)
• ¼ cup red onion (35 g)
• ¼ cup red bell pepper (35 g)
• ¼ cup green bell pepper (35 g)
• ¼ cup carrots (40 g)
• ¼ cup cucumber (40 g)
• 6 cherry tomatoes
• 2 handfuls fresh parsley (40 g)
• The juice of half a lemon
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• Black pepper to taste

Directions

• Place the lentils in a bowl.
• Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
• Mix well and serve.

This nutritious but simple recipe and photos were created by SimpleVeganBlog.com, we simply shared it! Please check them out as they have so many great ideas!

Vegan Chickpea Salad

PREP: 10 mins – TOTAL: 10 mins

Ingredients

• 1 14-ounce can chickpeas
• 1/2 cup walnuts lightly toasted and coarsely chopped
• 2 stalks celery sliced
• 1/2 cup red seedless grapes sliced in half
• 1 small apple coarsely chopped
• 1/4 cup vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 small head leafy lettuce

Directions

1. Mix the chickpeas, almond, celery, grapes, and apple together in a medium bowl.
2. Mix together the mayo, apple cider vinegar, mustard, salt, and pepper in a separate bowl.
3. Pour the mayo mixture over the chickpea mixture and gently toss to combine.
4. Refrigerate for half an hour before serving.
5. Divide the lettuce among four plates and then spoon the salad over the lettuce.

This delicious recipe and photos were created by DiannesVeganKitchen.com, we just shared it! Check them out for more awesome ideas!