Thai salad

A detailed recipe for cooking vegetable salad with a photo. друзьями: Time: 20 мин.Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Thai salad:

• 1 head of chopped Beijing cabbage
• 1 head of chopped red cabbage
• 1 large cucumber sliced in thin strips
• 1 pack (300 gr.) Finished peeled edamame beans
• 2 peeled and grated carrots
• 2 finely chopped green onion stalks

Sweet dressing with lime and cilantro:

• 2 tbsp. olive oil
• 1.5 tbsp. finely chopped fresh cilantro
• 1 tbsp. Sahara
• 2 minced cloves of garlic
• 2 lime juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 peeled and sliced avocado in small slices

Recipes with similar ingredients: Chinese cabbage (Napa), cabbage red-headed, cucumbers, edamame beans, carrots, Avocado, onions green, garlic, lime juice, cilantro, chicken breasts

Recipe preparation:

1. For Thai Salad: In a Large Serving Bowl mix cabbage, cucumber, edamame beans, carrots and green onions. For a sweet dressing with lime and cilantro: In a large blender pour oil, put cilantro, sugar, garlic, lime juice, salt and pepper and beat until smooth.
2. Pour 2 tablespoons each salad. l sweet lime dressing and cilantro and decorate with 2 slices of avocado. Submission option: You also can add 2 boiled, chilled and thinly sliced sliced chicken breasts without skin and bones.