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Thai Salad
Home Cookingwith Trisha Yearwood---sent in by Cindy K.
A colorful combination of crunchy veggies, made hearty with avocado and edamame, with a sweet lime-cilantro dressing.
1 head red cabbage, shredded
1 head napa cabbage, shredded
1 large cucumber, julienned
1/2 jicama, cut into 1/2-inch dice
10-oz. bag shelled edamame, cooked
2 carrots, grated
2 green onions, chopped
1 avocado, peeled and chopped or sliced
dressing:
120 ml1/2 c. olive oil
350 ml1 & 1/2 c. chopped fresh cilantro
sugar to taste
2 cloves garlic, minced
juice of two limes
2 ml1/2 tsp each salt and pepper
Toss the salad ingredients together in a large bowl.
Combine dressing ingredients in a blender and blend until smooth. Dress salad and top with avocado.
This recipe is very adaptable, using different kinds of cabbage,maybe tofu cubes, orange chunks, apples or cranberries .ADAPT IT TO YOUR OWN TASTE.--Cindy