- In a blender, puree canola oil, garlic, soy sauce, water, vinegar, honey, sesame oil, lemongrass paste, and lime juice.
- Thaw the edamame by boiling it for 3-5 minutes. Drain and allow to cool.
- Julienne the carrots, peppers, and green onions and then add them to a large bowl with the kale and cilantro.
- Put cashews into a food processor and mince them slightly or even just chop them relatively finely so that they incorporate into the salad well. Add them and the edamame to the salad, drizzle with the dressing, and toss well.
- This salad tastes best when eaten fresh, so if you plan on making it ahead, don’t add the cashews or dressing until you’re ready to serve.
Sesame Kale Salad
Yield
Makes 2-3 servings
Prep Time
30 minutes
Cook Time
5 minutes
kikkoman products used:
ingredients
⅓cup canola oil
3 cloves garlic, peeled
3 tablespoons Kikkoman® Less Sodium Soy Sauce
2 tablespoons water
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons honey
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon lemongrass paste (or ginger)
a squeeze of lime juice
16 ounces frozen shelled edamame
3 large carrots
2 bell peppers
3 green onions
5-6 cups baby kale, roughly chopped
1 cup cilantro, chopped
¾ cup cashews
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
