Ty'S Thai Salad - cooking recipe

Ingredients

Thai Salad
1 head napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
one 10-ounce bag shelled edamame beans, cooked
2 carrots, peeled and grated
2 green onions, finely sliced
Sweet Lime-Cilantro Dressing
1 1/2 - 2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
3/4 - 1 cup sugar
2 garlic cloves, minced
2 limes, juice of
1/2 teaspoon salt
1/2 teaspoon pepper
1 avocado, peeled and finely sliced

Preparation

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.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.