Name: Thai Salad with Cilantro Lime Dressing
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 2 medium limes -; 1 bunch fresh cilantro leaves, stems removed (about 2 cups) -; 1 cup sugar -; 1 Thai red chile pepper, seeded and chopped -; 2 garlic cloves, halved -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 2 cups canola oil -; 1 head Chinese or napa cabbage, finely shredded -; 1 small head red cabbage, finely shredded -; 1 English cucumber, chopped -; 1 package (10 ounces) frozen shelled edamame, thawed -; 2 medium ripe avocados, peeled and cubed -; 1 cup shredded carrots -; 3 green onions, sliced -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Thai Salad with Cilantro Lime Dressing

1. 2 medium limes -

2. 1 bunch fresh cilantro leaves, stems removed (about 2 cups) -

3. 1 cup sugar -

4. 1 Thai red chile pepper, seeded and chopped -

5. 2 garlic cloves, halved -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon pepper -

8. 2 cups canola oil -

9. 1 head Chinese or napa cabbage, finely shredded -

10. 1 small head red cabbage, finely shredded -

11. 1 English cucumber, chopped -

12. 1 package (10 ounces) frozen shelled edamame, thawed -

13. 2 medium ripe avocados, peeled and cubed -

14. 1 cup shredded carrots -

15. 3 green onions, sliced -

How to cook deliciously - Thai Salad with Cilantro Lime Dressing

1. Stage

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream.

2. Stage

In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.