Tuesday, February 11, 2014

Recipe - Thai inspired salad

Of course with the New Year comes the same old resolution - to eat healthy.  While watching Food Network, I saw this interesting recipe and thought that I would give it a try.  And despite my utter dislike for cilantro (tastes like dish soap if you ask me) I decided to follow the recipe exactly and who'd of thunk that I would like this salad!!  This salad is delicious and refreshing and a treat for your senses, despite the heavily cilantro-based dressing.  Add some baked/grilled/rotisserie chicken breast or shrimp on top and you have yourself a healthy and filling main meal or serve it as a side dish.  Either way, you will enjoy this salad and not feel guilty devouring it.  Enjoy...



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.

Notes
You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/tys-thai-salad-recipe/index.html?oc=linkback