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Ty's Thai Salad trisha yearwood

  • 12 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 head Napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
One 10-ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
2 cups olive oil
cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
Juice of 2 limes
½ teaspoon salt
½ teaspoon pepper
1 avocado, peeled and finely sliced


For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions. For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.

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