Chopped thai salad

FOR THE DRESSING

⅓ cup canola oil
3 cloves garlic, peeled
3 tablespoons low sodium soy sauce
2 tablespoons water
2 tablespoons white distilled vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon ginger paste
a squeeze of lime juice

FOR THE SALAD

16 ounces frozen shelled edamame (I actually bought pre cooked edamame from TJ's to save step)
5-6 cups baby kale, chopped
3 large carrots, cut into thin sticks
2 bell peppers (1 red, 1 yellow), cut into thin sticks
1 cup cilantro leaves, roughly chopped
¾ cup cashews, roughly chopped (if you can find them, go with Trader Joe's Thai Lime and Chili Cashews!)