Food Blogs
Ty’s Thai Salad Recipe
I had this salad at California Pizza Kitchen when I was in Los Angeles with Garth for a series of concerts he did to benefit the victims of the southern California wildfires in 2008. I loved this salad so much that I decided to try to re-create it at home. I still order their salad every time I’m in Los Angeles, and I think this one comes pretty close to the original!
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MetricUS Imperial
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Ingredients
- 1 head Napa cabbage shredded
- 1 head Red cabbage shredded
- 2 boneless skinless chicken breasts, cooked, chilled, and thinly sliced
- 1 large cucumber julienned
- 1 10- ounce bag shelled edamame cooked
- 2 carrots peeled and grated
- 4 green onions finely diced
Sweet Lime-Cilantro Dressing
- 2 cups olive oil
- Juice of 2 limes
- 2 garlic cloves minced
- 1 cups ½finely chopped fresh cilantro
- 1 cup sugar
- teaspoon ½salt
- teaspoon ½Pepper
- 1 avocado peeled and finely sliced
Ingredients
Sweet Lime-Cilantro Dressing
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Instructions
- In a large serving bowl, toss the cabbages, chicken, cucumber, edamame, carrots, and green onions. Top each serving with 2 tablespoons of Sweet Lime-Cilantro dressing and 2 slices of avocado, for garnish.
- Just before serving, I add crispy wontons, a few dry-roasted peanuts, and a dash of peanut sauce.
sweet lime-cilantro dressing
- Put the oil, lime juice, garlic, cilantro, sugar, salt, and pepper in a large blender and blend until smooth.