Time: 20 min.
Complexity: easily
Servings: 12

A detailed recipe for making vegetable salad with photos.

Ingredients:

Thai salad:

• 1 head of shredded Chinese cabbage
• 1 head of shredded red cabbage
• 1 large cucumber, sliced ​​into thin strips
• 1 pack (300 g) cooked peeled edamame beans
• 2 peeled and grated carrots
• 2 green onions, finely sliced

Sweet Lime Cilantro Dressing:

• 2 tbsp olive oil
• 1.5 cups finely chopped fresh cilantro
• 1 cup of sugar
• 2 crushed cloves of garlic
• Juice of 2 limes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 avocado, peeled and cut into small slices

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Chinese cabbage (Napa), red cabbage, cucumbers, edamame beans, carrot, Avocado, green onions, garlic, lime juice, cilantro, chicken breasts

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Preparation:

Step 1
• For Thai salad: In a large serving bowl, combine cabbage, cucumber, edamame beans, carrots, and green onions.
  
  For the sweet lime-cilantro dressing: In a large blender, add oil, cilantro, sugar, garlic, lime juice, salt and pepper and blend until smooth.
Step 2
• Drizzle each salad serving with 2 tablespoons of the sweet lime-cilantro dressing and garnish with 2 slices of avocado.
  
  Serving suggestion: You can also add 2 boiled, cooled and thinly sliced ​​skinless and boneless chicken breasts.

Votes: 13