Total Time
20mins
Prep 20 mins
Cook 0 mins

Just watched Trisha's Southern Kitchen, the episode where Garth Brooks(her husband), cooks with her. They are so cute together! Ty stands for Trisha Yearwood. This is one of their favorite recipes. This recipe makes 12 servings, so feel free to half or quarter it. You can lighten the dressing up by using less oil and sugar to your taste. Enjoy! Recipe adapted from Home Cooking with Trisha Yearwood.

Ingredients Nutrition

Directions

  1. For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
  2. 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.
  3. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
  4. Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
Most Helpful

Really enjoyed this recipe. It's simple, but a nice change from the standard salad. I have already made it twice for company and everyone liked it.<br/><br/>Have to admit I did take some liberties - I think the main thing is the dressing. For that, I used the ingredients listed but just whisked them together and added the chopped up cilantro. To make the prep even quicker, I bought pre-shredded cabbage and carrots from the grocery.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.<br/>.

Jeri Roth Lande August 20, 2014