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–+ servings
Servings: 6

Thai Inspired Salad

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Ingredients 

  • 2 fresh large limes, juiced
  • 3 Tbsps extra virgin olive oil
  • 2 Tbsps raw honey
  • 3 garlic cloves, pressed
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper or white pepper
  • 1/2 tsp crushed chili
  • 1 large head Chinese or napa cabbage, finely shredded
  • 1 small head red cabbage, finely shredded
  • 8 oz. Korean radish or daikon radish, peeled and sliced into matchsticks
  • 1 English cucumber, thinly sliced
  • 1 package, 10 ounces frozen shelled organic edamame, thawed
  • 2 large carrots, shredded
  • 4 green onions, sliced
  • 1 bunch fresh cilantro leaves, chopped

To serve with:

  • 2 tsp toasted sesame oil
  • sesame seeds

Instructions 

  • Prepare all of your veggies and place them in a large bowl.
  • Add in the edamame.
  • In a small jar add your freshly squeezed lime juice together with the oil, honey, garlic, and seasonings. Shake vigorously to emulsify your dressing.
  • Drizzle your salad with the dressing. Toss well to combine.
  • Garnish with toasted sesame oil and seeds.
  • Stays good in the fridge for about 48 hours.
  • Enjoy!
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