Yield: 1 serving

This sophisticated salad works as a side dish or a meal. Its crunchy texture and juicy, sweet-sour flavor is refreshing and satisfying.

Ingredients

• 1 cup chopped romaine lettuce
• 1 cup thinly sliced green or red cabbage
• 1/4 cup shredded carrots
• 1/4 red bell pepper, cut lengthwise into thin strips
• 1 teaspoon sesame oil or extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 1/8 teaspoon salt
• 1/2 granny smith apple, cut into thin strips (see note)
• 2 tablespoons unsweetened shredded dried coconut
• 2 tablespoons chopped cashews, unsoaked
• 2 tablespoons chopped fresh cilantro

 Equipment

• cutting board
• peeler 
• chef’s knife, 8-inch
• mandoline (optional, for thinly slicing cabbage)
• grater
• measuring cups
• measuring spoons
• citrus juicer or reamer
• medium bowl
• rubber spatula

Put the cabbage, carrots, red bell pepper, sesame oil, lime juice, and salt in a medium bowl and massage gently with your hands to soften. Add the apple, coconut, cashews, and cilantro, and toss to combine. Stored in a sealed container in the refrigerator, Thai Salad will keep for 24 hours.

Note: To cut the apple into thin strips, stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.