Name: Rainbow Mango Salad with Edamame & Thai Sesame Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 ½ cups cashews, roasted unsalted; 3 cups edamame; 1 ½ small pkgs fresh mint; 3 small pkgs grape tomatoes; 1 ½ limes; 3 mangoes; 1 ½ shallots; 1 ½ (227 g) pkg sugar snap peas; crushed red pepper; rice vinegar; sesame seeds; soy sauce; toasted sesame oil

Rainbow Mango Salad with Edamame & Thai Sesame Dressing Rainbow Mango Salad with Edamame & Thai Sesame Dressing — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

1 ½ cups cashews, roasted unsalted

3 cups edamame

1 ½ small pkgs fresh mint

3 small pkgs grape tomatoes

1 ½ limes

3 mangoes

1 ½ shallots

1 ½ (227 g) pkg sugar snap peas

crushed red pepper

rice vinegar

sesame seeds

soy sauce

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Place frozen edamame in a medium bowl, cover with hot water (from the tap), and let sit 5 minutes. Drain in a colander; set aside to drain further.

Peel, halve, and thinly slice the shallots into half rings; place in a large salad bowl.

Trim, peel, and coarsely grate the carrots; add to the bowl with the shallots.

Halve the sugar snap peas at an angle and add to the salad bowl.

Halve the tomatoes and add to the salad bowl.

Peel the mangoes and slice the flesh away from the pit, starting with the flat sides; medium dice and place in the salad bowl along with the edamame.

Juice limes over the veggies in the salad bowl.

Coarsely chop the cashews.

Pick mint leaves off the stems; discard the stems and coarsely chop the leaves.

Combine vinegar, soy sauce, sesame oil, sesame seeds, and crushed red pepper in a medium bowl; whisk to combine.

To serve, divide salad between plates, top with cashews and chopped mint. Drizzle with dressing and enjoy!

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