This salad makes me think of that old Skittles motto, “Taste the rainbow.” Except instead of being made up entirely of sugar and artificial colors and flavors, this version is composed of fresh vegetables. I’m not gonna lie, I eat plenty of candy and junk food, but I try to balance it out by eating stuff like this. I’m hoping the math is something like: one bag of Skittles is canceled out by one giant rainbow salad, but I suspect that might be wishful thinking. Anyway, we all know that salad is good for you, but when it tastes this good, you might actually look forward to eating it.

Chopped Asian Fusian Salad

Adapted from here.
For the dressing:
1/3 cup grapeseed oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
juice of 1/2 lime
1 tablespoon sesame oil
1 inch peeled fresh ginger
For the salad:
8 ounces frozen shelled edamame
3 cups mixed greens
2 large carrots
1/2 red bell pepper
1/2 yellow bell pepper
1/2 cup cilantro leaves
1 green onion
1/3 cup cashews
1/4 tsp chili powder
1/4 teaspoon chili garlic paste

Puree all the dressing ingredients in a food processor or blender until smooth. Transfer to a jar and rinse the food processor out for later use.

Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds, or shred them in the food processor.
Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the grees, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.