Chopped Salad with Coconut Green Curry Dressing

Ingredients

• 12 oz. frozen shelled edamame, cooked according to package instructions and drained
• 1 c. thinly sliced and then roughly chopped red cabbage
• 3 c. chopped Napa cabbage
• 3 c. chopped romaine lettuce
• 1 red bell pepper, seeded, thinly sliced and then cut into 1″ lengths
• 1 yellow bell pepper, seeded, thinly sliced and then cut into 1″ lengths
• 1-1/2 c. shredded carrot
• 4 green onions, thinly sliced
• 1 c. chopped cilantro (remove thicker pieces of stem)
• 1/4 c. chopped mint leaves
• 1/2 to 3/4 c. whole salted cashews
• black sesame seeds for garnish
• for the coconut green curry dressing (makes about 1-1/2 cups of dressing):
• 1/2 c. regular (not lite) coconut milk
• 6 T. green curry paste
• 4 T. rice vinegar
• 3 T. canola oil
• 1 T. sesame oil
• 1 T. honey
• 1 tsp. fish sauce
• zest from 1 large lime

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