Ty's Thai Salad (Trisha Yearwood) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
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 |
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:
1. For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
2. 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.
3. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
4. Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
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