Sunday, June 16, 2013

Ty's Thai Salad with Sweet Cilantro Dressing


Thai Salad

1 head of Napa Cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned ( I used a vegetable peeler)
1 10 oz bag shelled edamame, cooked and cooled
2 carrots, peeled and grated
2 green onions, finely sliced

In a large bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

Sweet Lime-Cilantro Dressing

2 cups olive oil
1 1/2 cups finely chopped fresh cilantro( no stems, and I used my food processor)
1 cup sugar ( next time I am going to decrease the sugar to half and see how it is)
2 cloves garlic minced 
Juice of 2 large limes
1/2 t salt
1/2 t pepper
1 avocado, peeled and sliced

Mince Cilantro, then add the rest of the ingredients and mix well. Top each serving of salad with 2 T of the dressing( shake well and stir good before putting on salad) and 2 slices of avocado for garnish. I put the dressing for storage in a big mason jar for easy access.

Cooks note: You can also add 2 boneless chicken breasts cooked, chilled and thinly sliced.

** I really enjoyed this salad and the dressing! Taste is by itself before adding to the salad because it is amazing. I think it would be wonderful on chicken!  I am going to try with less sugar, only because it is really sweet. But oh so yummy, I swear!

OH, I saw Trisha Yearwood make this salad with Garth on her cooking show and it just looked so good I had to try it.....Trisha got it from a friend, and I am passing it on to my friends, so enjoy! 

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