Thai Salad

Thai  Salad

Even though the recipe makes enough for several people, every time I make it I feel like I could eat the whole thing all by myself.

The Napa cabbage, red cabbage with the green onion, cucumber, carrots and avocado are such a refreshing combination. But for me, the star of the salad is the amazing dressing. If you are not a cilantro lover, I think this dressing will change that. The combination of lime juice, sugar, and garlic mellows the cilantro flavor perfectly. I know cilantro can be an over-powering herb, but that’s definitely not the case with this dressing.

And as the days begin to get warmer and warmer here, I think this could be a salad to enjoy all summer long.

Be sure you don’t add the dressing until just before serving, as this will help keep the ingredients from becoming wilted and watery.

You can use this dressing with other salads, too.

One more thought about cilantro: Did know that cilantro is also known as coriander and Chinese parsley? 


Thai Salad





  • 1 head of Napa cabbage, shredded
  • 1 head of red cabbage, shredded
  • 1 large cucumber, julienned
  • 1 cup carrots, grated
  • 1/2 cup green onions, finely sliced




  • 2 cups olive oil
  • 1 1/2 cups fresh cilantro, finely chopped
  • 1 cup sugar
  • 2 cloves garlic, minced
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 avocado, peeled and sliced


In a large bowl combine all of the salad ingredients.

To make the dressing:  combine the oil, cilantro, sugar, garlic, lime juice, salt and pepper  in a food processor or blender.  Blend until smooth.

Top each serving of salad with two tablespoons of dressing and serve with avocado.

Serves 8 to 12

Adapted from Home Cooking with Trisha Yearwood

Thai Salad