Thai Salad

I can't believe it has been a month since I last posted.  I've been busy trying out new recipes and watching lots of cooking shows.  My favorites right now are The Pioneer Woman and Trish Yearwood's Home Cooking.   Easy and deliciousness is waiting for you.   So let's start with Trisha's Thai Salad recipe .. so good (and good for you)!  Enjoy...  The only thing I would change is less red cabbage (1/2 of a small head) and more napa.  It just wasn't as pretty with all that red cabbage I put in it.

Ingredients

Thai Salad:

• 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

Sweet Lime-Cilantro Dressing:

• 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

For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.

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.

Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.