Ingredients
2 medium limes1 bunch fresh cilantro leaves, stems removed (about 2 cups)1 cup sugar1 Thai red chile pepper, seeded and chopped2 garlic cloves, halved1/2 teaspoon salt1/2 teaspoon pepper2 cups canola oil1 head Chinese or napa cabbage, finely shredded1 small head red cabbage, finely shredded1 English cucumber, chopped1 package (10 ounces) frozen shelled edamame, thawed2 medium ripe avocados, peeled and cubed1 cup shredded carrots3 green onions, sliced
Preparation
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.
