2 cups roasted salted cashew halves and pieces
6 cups finely shredded Napa cabbage
2 large shallots, sliced thin
8 green onions, sliced into thin rounds
3-4 red (or green) jalapenos, minced
2-4 green serrano peppers, minced
1/2 cup minced fresh basil
1/4 cup lime juice
2 tablespoons fish sauce
1-1/2 teaspoons brown sugar
1 teaspoon minced garlic
Spicy Thai cashew salad
Spread cashews out on a baking sheet. Toast for 5-10 minutes in a 350-degree oven. (If using raw cashews, toss with 1-2 teaspoons oil and roast for 20 minutes or so until a deep golden brown, then sprinkle with salt.)
Toss salad ingredients together gently. Cashews should still be warm.
Whisk dressing ingredients together in a small bowl. Pour dressing over and toss. Serve immediately.
Grilled or sauteed shrimp can be added if desired.