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Thai Salad With Cilantro Lime Dressing Exps Sdjj19 233099 B02 05 7b 4

Thai Salad with Cilantro Lime Dressing

TOTAL TIME: Prep: 35 min. YIELD: 22 servings.
I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

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

Directions

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

Nutrition Facts

1 cup: 271 calories, 23g fat (2g saturated fat), 0 cholesterol, 69mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein.

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