Chopped Thai Salad with Sesame-Ginger Dressing Ingredients For the salad 6 cups chopped red cabbage (or a mix of green and red) 2 large carrots, diced or julienned 4 Persian cucumbers or 1/2 English cucumber, diced 1 1/2 cups shelled edamame, thawed 6 green onion or 1 bunch, thinly sliced 1/2 cup chopped cilantro, plus more for garnish 2 tablespoons chopped parsley, mint, basil or a mix Sesame Ginger Dressing 1 (1-inch) piece ginger, grated or finely minced 1 garlic clove, grated or finely minced 1/4 cup rice vinegar 1 tablespoon toasted sesame oil 1 1/2 Tablespoons honey agave, or maple syrup 2 Tablespoons toasted sesame seeds plus more for garnish 3 Tablespoons cup soy sauce 1-2 teaspoons chili sauce (I use sriracha or sambal oelek) optional Instructions In a small bowl or glass jar combine ginger, garlic, rice vinegar, toasted sesame oil, honey (or sweetener of choice), toasted sesame seeds, soy sauce, and chili sauce (if using)
Six colors and prints, sizes up to 5XL
The soft, plush fabric is a nod to the disco era's penchant for luxury and bold fashion choices
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Pour the dressing over the beans and veggies and toss to combine
