Ingredients
Vegetables
- 140 g red cabbage
- 100 g carrots
Dressing
- 100 g mayonnaise
- 1 lime (zested and juiced)
- 1 tsp sriracha sauce
Toppings
- 30 g salted roasted cashew nuts
Instructions
- Prepare the dressing: Zest the lime and then juice it to extract the juice. In a small bowl, combine the mayonnaise, sriracha sauce, and 2 tablespoons of lime juice. Stir well until the mixture is smooth and evenly blended.
- Prep the vegetables: Peel the carrots and spiralize them into thin strings. Using a knife or scissors, cut the carrot strings into shorter lengths for easier eating. Thinly slice the red cabbage to create delicate shreds.
- Combine salad ingredients: In a large bowl, mix the sliced red cabbage and carrot strings. Pour the sriracha mayo dressing over the vegetables and toss thoroughly to coat all pieces evenly.
- Add nuts and garnish: Lightly crush half of the roasted cashew nuts and gently fold them into the salad. Transfer the slaw to a serving bowl, then sprinkle the remaining whole cashews over the top. Finally, scatter the lime zest over the salad to add a fresh citrus aroma and zestiness.
Notes
- The salad is best served fresh but can be stored in the refrigerator for up to one day.
- Adjust the amount of sriracha for preferred spice level.
- Use salted roasted cashews for added flavor; unsalted nuts can be used for less sodium.
- To save time, pre-shredded cabbage and pre-spiralized carrots can be used if available.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
- Diet: Vegetarian
