MENU
JOIN
Thai Chicken Pasta Salad Thai Chicken Pasta Salad
Cilantro-Lime Rice Cilantro-Lime Rice
Lemon Rice Salad Lemon Rice Salad
Lime-Honey Fruit Salad Lime-Honey Fruit Salad
Asian Salad Dressing Asian Salad Dressing
Romaine & Orange Salad with Lime Dressing Romaine & Orange Salad with Lime Dressing
Lime-Marinated Shrimp Salad Lime-Marinated Shrimp Salad
Cilantro Lime Vinaigrette Cilantro Lime Vinaigrette
Harvest Salad with Lime-Curry Dressing Harvest Salad with Lime-Curry Dressing
Thai-Style Cobb Salad Thai-Style Cobb Salad
Fruit Salad with Banana Dressing Fruit Salad with Banana Dressing
Hearty Asian Lettuce Salad Hearty Asian Lettuce Salad
Tangy Cilantro Lime Confetti Salad Tangy Cilantro Lime Confetti Salad
Thai Salad with Peanut Dressing Thai Salad with Peanut Dressing
Baby Kale Salad with Avocado-Lime Dressing Baby Kale Salad with Avocado-Lime Dressing
Shrimp Salad with Cilantro Dressing Shrimp Salad with Cilantro Dressing
Honeydew Salad with Lime Dressing Honeydew Salad with Lime Dressing
Greens with Citrus Dressing Greens with Citrus Dressing

Thai Salad with Cilantro Lime Dressing

3.7 | 3 Reviews
Total Time:Prep: 35 min.

By Taste Of Home Editorial Team

Recipe by Donna Gribbins, Shelbyville, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 31, 2023

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 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


Test Kitchen tips
  • You'll be hard-pressed to find a more colorful salad than this. The dressing pairs perfectly with the crunchy vegetables.

    • Peppers (Hot)

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

    Thai Salad with Cilantro Lime Dressing

    Contest Winner
    3.7 | 3 Reviews Add your review
    Yield:22 servings
    Prep:35 min
    Save Saved Saving print

    Ingredients

    • 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
    Text Ingredients
    Shop Recipe

    Directions

    1. 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.
    2. In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

    Nutrition Facts

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