Cilantro-Lime Coleslaw

29 Oct

Napa cabbage, red cabbage, carrots, green onions, cucumbers and edamame tossed in a cilantro-lime sauce with sliced avocados on top.

-By Carrie Lennie


2 cups olive oil
1 cup sugar
Juice of 2 limes
1 ½ cup cilantro
2 cloves garlic
salt and pepper to taste
2 carrots, shredded
1 head red cabbage, shredded
1 head napa cabbage, shredded
2 green onions, sliced
1 cucumber, shredded
10 oz bag frozen edamame, thawed
1 avocado, sliced


  1. In a blender, mix olive oil, sugar, lime juice, cilantro, garlic, salt and pepper until smooth. This will be the dressing.
  2. In a large bowl, stir together carrots, red cabbage, napa cabbage, green onions, cucumber, and edamame. Stir in dressing to coat the slaw to your liking. Save any remaining dressing in the refrigerator.
  3. Transfer coleslaw to a serving dish. Lay sliced avocados on the top of the coleslaw and serve.
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Posted by on October 29, 2011 in Salads


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