Trisha's Thai Salad

By Nitaj3

Ingredients

• Thai Salad:
• 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
• Sweet Lime-Cilantro Dressing:
• 2 cups olive oil
• 1 1/2 cups finely chopped fresh cilantro
• 1 cup sugar
• 2 cloves garlic, minced
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 avocado, peeled and finely sliced
• Suggestion from reviewers - use less oil, add serrano peppers, salt, mandarin oranges.

Preparation

Step 1

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.

Notes

Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.