I had a salad similar to this at a local Thai restaurant, I loved it and wanted to try and duplicate it, it is very close. I had this for my entrée and it was served with shrimp and chicken. Tonight I’m serving it as a side, so I’m not adding any meat/seafood. The salad was so good, I found the shrimp and chicken to be a distraction. I know if I were serving this for an entrée at home, Craig would complain if there wasn’t meat included and if he couldn’t have meat, well then he’d at least want a little meat! Tonight Craig is grilling pork chops and I tried thinly sliced pork and that was really delicious. I’m going to give that a try. The real star ingredients of this salad are the coconut milk and the Key West lime juice. Sometimes it’s hard to find the light version of coconut milk, regular will work and if you use that skip the olive oil.
You can freeze the remainder of the coconut milk and if you enjoy this salad, freeze the coconut milk in an ice cube tray, so you can thaw just a bit for this dressing when you are ready for it. If you can’t find Key West lime juice, conventional lime juice can work too. If you don’t like a little heat in your cool salad, skip the jalapeno, it’s great without it too.
1 large red gala apple, unpeeled and diced, about 2 cups
1 large granny smith apple, unpeeled and diced, about 2 cups
2 cups shredded cabbage
¼ cup sliced red onion
1 small jalapeno pepper, very finely diced
¼ cup chopped cilantro
¼ cup cashew pieces
¼ cup light coconut milk
¼ cup Key West lime juice
1 tablespoon honey
1 tablespoon olive oil
In large bowl toss together apples, cabbage, onion, jalapeno pepper and cilantro. In separate bowl mix together salad dressing ingredients and immediately toss on the salad to prevent the browning of the apples. This holds up quite nicely once the dressing is on the salad, you definitely can make this a few hours ahead. When you are ready to serve, garnish with cashews.