Thai Salad

California Pizza Kitchen has a similar salad that Trisha Yearwood adapted for her salad so I then adapted it for us. For our salad, I cut her recipe in half and added lettuce and fried tofu.   My favorite part of this salad is the edamame, I've attached a link for more information on edamame.  Most grocery stores carry frozen edamame in the veggie section.

http://www.webmd.com/food-recipes/features/edamame-secret

Thai Salad

(adapted from Home Cooking with Trisha Yearwood CB)

1/2       head napa cabbage, shredded

1/2       head red cabbage, shredded

            lettuce of your choice (we used Arugula)

            tofu, sliced into cubes and pan fried

            oil for frying tofu

1/2       cucumber, julienned

1/2      10 oz. bag shelled edamame, cooked

1          carrot, peeled and grated

2          green onions, finely diced

            Sweet Lime-Cilantro Dressing  (below)

1          avocado, peeled and finely sliced

1          pkg. baked Tofu from Trader Joe’s (optional)

***Dice Tofu (firm, I used baked tofu from Trader Joes) and fry in olive oil until golden brown.

Sweet Lime-Cilantro Dressing  (makes 2 cups)

2          cups olive oil

            juice of 2 limes

2          garlic cloves, minced

1 1/2    cups finely chopped fresh cilantro

1          cup sugar

1/2       teaspoon salt

1/2       teaspoon pepper

Put all ingredients into blender and blend until smooth.