Cashew Coconut and Cabbage Salad

This salad prepared by my sister-in-law, Irene, was quite the surprise.

It far exceeded my expectations and was super delicious! 

Try it the next time you grill meats and you may be quite surprised as well!

As Always,

ENJOY!

Ingredients

• 1 teaspoon coconut oil
• 1/3 cup unsweetened flaked coconut
• 2 tablespoons grated lime rind
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon canola or other neutral oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 small red Fresno chile or jalapeño, seeded and finely chopped
• 2 1/2 cups shredded red cabbage (about 7 oz.)
• 1 1/2 cups matchstick-cut peeled jicama (about 5 oz.)
• 1/4 cup unsalted roasted cashews
• 3 tablespoons finely chopped cilantro, mint, and/or Thai basil

• • How to Make It

    Step 1

    Heat a small skillet over medium heat. Add coconut oil; swirl until oil melts. Add coconut; cook 5 to 7 minutes or until toasted and fragrant, stirring frequently. Remove pan from heat; cool.

    Step 2

    Combine lime rind, juice, sugar, soy sauce, canola oil, salt, and black pepper in a small bowl, stirring with a whisk. Stir in chile.

    Step 3

    Combine cabbage and jicama in a large bowl. Add juice mixture; toss to coat. Let stand 1 minute. Sprinkle with coconut, cashews, and herbs.
    Recipe Source: The Pho Cookbook.by Andrea Nguyen