Ty's Thai Salad

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.

• Ready In: 20 mins
• Serves: 12

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

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.