delicious and scrumptious to adults, not so much to kids - but it's so good we keep making it!
Cup of Jo Crunchy Asian Salad
serves 6
3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots (lengthwise to get soft curls)
1 cup celery, sliced thin
1 cup roasted cashews
1/4 cup scallions, chopped
1 cup cilantro leaves, minced
4 fully cooked chicken breasts (optional)
1 cup coconut milk
2 tbsp fish sauce
4 tbsp lime juice
2 tbsp sugar
Combine cabbage, carrot, celery, cashews, scallions, cilantro and chicken (if using) in a large bowl and toss gently to combine.
In a jar combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over salad and gently toss. Divide between places. Add more dressing to taste.
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