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Categories:
Salad cabbage red cabbage cucumber edamame beans carrots green onions cilantro olive oil fresh cilantro sugar garlic salt pepper avocado
Viewed: 27 - Published at: 9 years agoIngredients
- Thai Salad
- 1 head napa cabbage, shredded
- 1 head red cabbage, shredded
- 1 large cucumber, julienned
- one 10-ounce bag shelled edamame beans, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- Sweet Lime-Cilantro Dressing
- 1 1/2 - 2 cups olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 3/4 - 1 cup sugar
- 2 garlic cloves, minced
- 2 limes, juice of
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, peeled and finely sliced
Method
- 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.
- Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.