#HealthyRecipe // Thai Steak Salad w/Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews

INGREDIENTS

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

Source: www.halfbakedharvest.com

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