DEEPIKA PADUKONE'S THAI SALAD RECIPE

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Ingredients For salad 16 ounces – Frozen shelled edamame 5-6 cups – Baby kale 3 – Carrots (large) 2 – Bell peppers (1 red, 1 yellow) 1 cup – Cilantro leaves 3 – Green onions 3/4 cup – Cashews

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For dressing 1/3 cup – Canola oil 3 – Garlic cloves, peeled 3 tbsp – Low sodium soy sauce 2 tbsp – Water 2 tbsp – White distilled vinegar 2 tbsp – Honey 1 tbsp – Sesame oil 1 tbsp – Lemongrass paste (ginger would also work) Lime juice (a squeeze)

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Blend all the dressing ingredients and then transfer the mixture to a bowl

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Boil edamame for three to five minutes in water

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Slice the kale, carrots, peppers, cilantro leaves and green onions

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Put edamame in the food processor

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Add the dressing and toss a few times and serve

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Next up: Janhvi Kapoor's red rice biryani recipe

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