Thai Salad With Cilantro Lime Dressing

• 2 medium limes
• 1 bunch fresh cilantro leaves, stems removed (about 2 cups)
• 1 cup sugar
• 1 Thai red chile pepper, seeded and chopped
• 2 garlic cloves, halved
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups canola oil
• 1 head Chinese
• napa cabbage, finely shredded
• 1 small head red cabbage, finely shredded
• 1 English cucumber, chopped
• 1 package (10 ounces) frozen shelled edamame, thawed
• 2 medium ripe avocados, peeled and cubed
• 1 cup shredded carrots
• 3 green onions, sliced

1. Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream.
2. In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

limes, cilantro, sugar, red chile pepper, garlic, salt, pepper, canola oil, head chinese, cabbage, head red cabbage, cucumber, avocados, carrots, green onions

Taken from www.tasteofhome.com/recipes/thai-salad-with-cilantro-lime-dressing/ (may not work)