1. For the Thai salad, in a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
2. For the sweet lime and coriander dressing, put the oil, coriander, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
3. Top each serving of salad with 2 tablespoons of the sweet lime and coriander dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.