I am obsessed with cabbage salad at Thai restaurants and after coming home from a Thai dinner (where the salad was my entree) I made a HUGE bowl of it! Yes, obsessed!
The combinations of flavors and textures in this salad make it a perfect summer side.
Rice Wine Vinegar
Himalayean Sea Salt
1. Thinly slice the cabbage, dice tomatoes, julienne carrots, chop herbs and combine in a BIG bowl.
2. Add lime zest and juice, coconut sugar, salt, scallions (so the citrus can take out the raw onion taste), jalapeno, and sesame oil and blend into a vinaigrette.
3. Pour vinaigrette over salad, add cashews, and combine.
Allow to marinate for developed flavors.
This was a first attempt to have cabbage salad for lunch today so I want to work on the vinaigrette to get closer to the Thai version, but it is well inspired!
Try and let me know what you think!