Ty's Thai Salad

Thanks, Trisha Yearwood for this great recipe!!! All ready to be transported to Easter dinner about 20 minutes from here. When I started making this salad, I was unsure if it. Would it be good, different, tasty??? Well, I think it is great!!!

It could easily be served in a clear salad bowl in layers to accentuate the ingredients but…this bowl will do just fine. The dressing is particularly lovely and tastes sweet and tart with cilantro and lime.

I can’t wait to eat it. Do you see the edamame on top??? It adds a nice change in texture and color. Here’s the recipe. Too bad it’s too late for you to have it today…maybe the stores aren’t even open but… you could make it tomorrow.

THAI SALAD

1 head Napa cabbage, shredded
1 small head red cabbage, shredded
1 cucumber, chopped
1 10 oz. bag edamame, cooked and shelled
2 carrots, peeled and grated
2 green onions, sliced thin

Prepare all vegetables and place in a large salad bowl. Mix with your hands to combine.

LIME-CILANTRO DRESSING

1 c. olive oil
3/4 c. chopped cilantro
1/2 c. sugar
2 cloves garlic, minced
Juice of 1 lime
1/4 t. salt
1/4 t. pepper

Place all of dressing ingredients in a food processor and blend until it is totally combined and creamy looking. Pour over salad right before serving.

Serve with avocado chunks on top if desired.

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