Salad

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

Dressing

1/4 cup lime juice

2 tablespoons fish sauce

1-1/2 teaspoons brown sugar

1 teaspoon minced garlic

Spicy Thai cashew salad

Serves 4-6.

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.

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