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March 18, 2021
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Soup and Salads
I love making different salads especially Oriental style ones. This is great on a hot summer night and goes really well with a grilled tenderloin.
1/3 cup canola oil
3 cloves garlic, peeled
3 tbsp. low-sodium soy sauce
2 tbsp. water
2 tbsp. white vinegar
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. ginger
A squeeze of lime juice
16 oz. snow peas
5-6 cups baby kale
3 large carrots
2 bell peppers (1 red, 1 yellow)
1 cup cilantro leaves
3 green onions
¾ cup cashew
Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to taste. Transfer to a dressing jar and rinse food processor to prepare for later use.
Cook snow peas and allow to cool. Meanwhile, slice kale, carrots, peppers, cilantro leaves, and green onions (thin strips or shreds).
Place snow peas in food processor and pulse 4-5 times to mince. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, snow peas, and cashews together until well combined. Drizzle with the dressing, toss gently, and serve immediately.
Salad will stay fresh longer if dressing is stored separately, and all ingredients are tossed together immediately before serving.
Honey can be replaced with Agave nectar or sugar to create a vegan recipe.
The recipe calls for 3 cloves of garlic, but you may adjust to taste, since those 3 cloves give the salad a garlicky punch.
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