Thai Steak Salad w/Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews.
INGREDIENTS
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1 teaspoon sesame oil
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1/2 teaspoon chili powder
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1 1/3 cups raw cashews
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1-2 teaspoons honey
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1 lime, zested
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2 limes, juiced + the zest of 1 lime
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2 tablespoons fish sauce (don't be afraid!)
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2 tablespoons ponzu sauce (or soy sauce, but ponzu sauce is best and works better here)
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2-3 tablespoons sweet thai chili sauce (I used 3 tablespoons)
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1-2 cloves garlic, minced or grated (depending on you taste, I used 1)
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1 tablespoon fresh ginger, grated
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2-3 tablespoons tahini (sesame seed paste) (may sub peanut butter, but I loved the tahini)
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4 cups baby kale or other dark leafy green
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1 (16 ounce) bag frozen shelled edamame, defrosted and cooked for 3-5 min. in boiling water
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3 carrots, shredded or chopped
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2 bell peppers (red, yellow and or orange), sliced thin
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1 cup fresh or frozen mango, chopped into chunks
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2 lemongrass stalks, chopped
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4 green onions, chopped
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3/4 cups of fresh basil, cilantro and mint (I only used 1/3 cup mint)
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4 hard boiled eggs, chopped (optional)
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1/4 cup black and/or white sesame seeds, toasted
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