Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Marcus Nilsson

How to Make It

Step

In a large bowl, whisk the lime juice with the honey, ginger, 
Sriracha, soy sauce, fish sauce, vinegar, chaat masala and cumin until combined. Season with salt and pepper. Add the cabbage, scallions, tomatoes, cilantro, mint, diced avocados and the 1 cup of chopped cashews and toss to coat. Garnish with avocado slices, more chopped cashews and microgreens; serve.

Make Ahead

The dressing can be refrigerated overnight.

You May Like

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Sarah Christie

Review Body: I made this as our side salad - we were all out of chaat masala, so I just omitted it from the dressing and it was delicious! I did add chopped dried mango to capture a bit of the mango taste though. Also, I dressed the salad separately to allow for our kids to eat without the spicy and they (ages 6 and 9) devoured it. Last note - I used sprouts (sunflower and radish) instead of the microgreens as that is what was on hand.  DELICIOUS!

Review Rating: 5

Date Published: 2017-01-04

Author Name: KFNL

Review Body: Loved this. My husband is not really a fan of fish sause, however he didn't mind a bit and ate it all up :)

Review Rating: 4

Date Published: 2017-02-04