Weight Watchers Recipes

Thai Salad with Cilantro Lime Dressing

Total Time

Prep: 35 min.


22 servings


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


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.

Test Kitchen tips

You’ll be hard-pressed to find a more colorful salad than this. The dressing pairs perfectly with the crunchy vegetables.

Editor’s Note

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

Nutrition Facts

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

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