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.
You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
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