Trisha Yearwood'S Thai Salad W/Ramen Crunch

• Thai Salad:
• 1 head Napa cabbage, shredded
• 1 head red cabbage, shredded
• 1 large English cucumber, julienned
• One 10-ounce bag shelled edamame, cooked
• 2 carrots, peeled and grated
• 2 green onions, finely sliced
• 1 package of dry ramen noodles, broken into small pieces
• Lime-Cilantro Dressing:
• 2 cups olive oil
• 1 1/2 cups finely chopped fresh cilantro
• 3/4 cup sugar
• 2 cloves garlic, minced
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 avocado, peeled and sliced

1. Directions
2. For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
3. Lime-cilantro dressing: Blend oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender until smooth.
4. Add dry, small ramen noodles pieces after the salad has been tossed with the dressing.
5. Also, add cooked, sliced steak, chicken, or shrimp to make it a full meal.

salad, cabbage, red cabbage, cucumber, carrots, green onions, ramen noodles, cilantro, olive oil, fresh cilantro, sugar, garlic, salt, pepper, avocado

Taken from www.epicurious.com/recipes/member/views/trisha-yearwoods-thai-salad-w-ramen-crunch-52801901 (may not work)