Thai Cashew & Mango Slaw Salad

INGREDIENTS

Slaw:

Green Cabbage (– shredded (about 4 Cups))

1/2

small Red Cabbage (– shredded (about 2 cups))

Jalapeno (– seeded and diced)

Red Bell Pepper (– julienned)

Green Onions (- thinly sliced)

Mango (– peeled, pitted and julienned)

large Carrots (– peeled and julienned)

Radishes (– thinly sliced)

3 tbsp

Fresh Mint Leaves (– chopped)

1/4 cup

Toasted Cashews (– roughly chopped)

Cooked Chicken (– chopped or shredded (optional))

Lime Wedges (, for serving)

Vinaigrette:

1/3 cup

+ 1 TBS Coconut Milk

1/2

Lime (– Juice and zest)

1 1/2 tsp

Fish Sauce

2 tbsp

Rice Wine Vinegar

3 tsp

Brown Sugar (, packed)

1/4 tsp

Crushed Red Pepper Flakes

1 tsp

Ginger (– peeled and grated (can substitute ½ tsp ground ginger))

2 tbsp

Toasted Unsweetened Coconut

2 tsp

Fresh Mint Leaves (– chopped)