Thai Chopped Salad

Makes 4 servings.

Ingredients: 
For the Dressing:

3 Tbsp. olive or avocado oil
1 tsp. grated fresh ginger (or ½ tsp. ground ginger)
1 large clove garlic, peeled
½ tsp. fish sauce (optional)
1 ½ Tbsp. coconut aminos
1 Tbsp. apple cider vinegar
1 ½ tsp. lemongrass paste (found in the produce section; may substitute 1 tsp. lemon zest)

For the Salad:

3 cups baby kale, or kale leaves torn into bite-sized pieces
2 medium carrots, peeled and shredded or julienned
½ cup red cabbage, thinly sliced
1 bell pepper (red or yellow), thinly sliced
½ cup sugar snap peas, thinly sliced or chopped
2 green onions, thinly sliced
½ cup fresh cilantro leaves, chopped
¼ cup cashews, chopped
Lime wedges for garnish

Directions:

Combine dressing ingredients in a blender or food processor and blend until smooth. Set aside. 
In a large bowl, combine all salad ingredients except cashews.
Toss with dressing and cashews immediately before serving.