Cashew and Cabbage Salad with a soy-lime dressing

The key to this recipe is to marinate the vegetables in the dressing about 30 minutes to 1 hour prior to plating.

Serves 4

1 cucumber, diced

1 carrot, grated

1 cup cashews, whole roasted, unsalted

Â½ large red bell pepper, thinly sliced lengthwise

2 green onions, sliced

2 cups Napa cabbage, washed and torn into bite size pieces

For the dressing:

1 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon white wine vinegar

2-3 cloves fresh garlic, minced

1 teaspoon chili sauce

1-2 teaspoons sugar

Fresh grated black pepper to taste
Garnish with fresh basil and cilantro

Make the dressing by mixing all salad dressing ingredients together in a bowl

Place cucumbers in bowl with carrot, cashews, red pepper and onions.

Pour the dressing over vegetables and toss well.

Place cabbage equally onto 4 plates. Add salad to plate. Garnish with fresh basil and cilantro.

Cooking Wiser Tips

Adjust flavors with more sugar or vinegar to your taste, or more chili if it isnâ€™t spicy enough

You can use any salad greens that you like