Photo: Ty's Thai Salad Recipe
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
Directions
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.
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By sassychefsRus
on May 02, 2013
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I was overwhelmed by the amount of salad that this recipe produces! I used a small head of both cabbages and still have 2gallon bags in the fridge. I added some fresh bean sprouts that I had from my Asian store trek. Next time I will know to use tiny cabbages, also less sugar in the sauce because I want the main taste to be the lime and cilantro. Oh yeah, I used grape seed oil with just a few drops of toasted sesame oil instead of the olive oil. We like it and will take it to future family gatherings, thanks Trisha!
By bluejeanz4wd
Brook Park, OH
on April 29, 2013
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I just thought it was so-so. I make a Chinese Chicken Salad similar to this one but I like the dressing on that one much better than this one. I love cilantro but there was too much in it. The edamame was kinda tasteless. I added avocado but I also added some fresh mango cubed up, which was the only saving grace for the salad.
By shelybely
Nashville
on April 27, 2013
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Great with NO SWEETNER.
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