Ingredients

The following ingredients have 5 Servings
  • 1/3 cup olive oil
  • 4 cloves garlic (peeled)
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons honey
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 lime (zested and juice)
  • 8 ounces frozen shelled edamame
  • 5-6 cups baby kale (shredded)
  • 3 large carrots (shredded)
  • 2 bell peppers (1 red, 1 yellow, thinly sliced)
  • 1 cup cilantro leaves
  • 1 cup sliced green onions
  • 3/4 cup cashews (roughly chopped)
  • 1 avocado (diced)
  • 1 mango (diced)

Instruction

  • Whisk the dressing ingredients together in a small bowl and set aside.
  • Cook the edamame according to the package directions. Drain and allow it to cool. Meanwhile, combine the kale, carrots, peppers, cilantro leaves, and green onions.
  • Add the cooked edamame, cashews, avocado and mango to the bowl with all the ingredients. Add the dressing and toss to combine. Serve immediately.