Categories: Asian

Ingredients

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

Directions

1. Finely grate enough zest from limes to measure 1 tbsp. 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.

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