Crunchy Thai salad with creamy
cashew-lime dressing
Serves 4
A vibrant Thai salad loaded with
crunchy vegetables including red cabbage, cucumber, red pepper and
carrot combined with roasted cashews and drizzled with a creamy
cashew-lime dressing.
⅓ cup coconut milk
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon fish sauce
1 clove garlic — roughly chopped
¼ teaspoon red chili flakes
1 teaspoon brown sugar
⅔ cup roasted cashews
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 red pepper — cut into thin strips
1 carrot — cut in half lengthways and thinly sliced into half-moons
1 scallion — thinly sliced
½ cup thinly sliced cucumber — cut into half-moons
A handful of cilantro (fresh coriander) leaves
Place the coconut milk, lime juice, soy
sauce, fish sauce, garlic, chili flakes, brown sugar and half the
cashews (⅓ cup) in a food processor or blender. PROCESS until
smooth. ADD all the other ingredients to a large salad bowl and mix
to combine. DRIZZLE the cashew-lime dressing over the salad and
serve.
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