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 or 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


  • 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.
  • In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Test Kitchen tips

  • You’ll be hard-pressed to find a more colorful salad than this. The creamy avocado dressing pairs perfectly with the crunchy vegetables.
  • Editor’s Note

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 cup: 271 calories, 23g fat (2g saturated fat), 0 cholesterol, 69mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 2g protein.

    Total Time
    Prep: 35 min.

    22 servings

    I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks, but we like to eat it year round. We love the spice of the Thai chile, but if your family isn’t into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

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    Written by tasteofhome


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