what's cooking: thai-inspired cabbage salad

Here's a salad that's delicious as it is unconventional. I was determined to make a salad using the most gorgeous cabbage I picked up at the farmer's market recently and used other ingredients I had on hand to put this together. Strange? Maybe. Tasty? You betcha.

thai-inspired cabbage salad
one small head of cabbage, shredded (about 6 cups)
4 green onions, green and white parts, chopped
2 granny smith apples, cored and cut into thin slices
1 cup fresh green peas
1/4 cup fresh cilantro leaves, chopped
1/2 cup cashews, chopped

dressing:
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp olive oil
1 Tbsp rice vinegar
1/2 Tbsp ketchup
2 tsp quince jelly (apple butter would work well too)
2 tsp sugar
2 tsp ground ginger
1 clove garlic, minced
1/2 tsp red chili flakes
zest of 1 lemon

Mix all ingredients of the dressing together and let sit for about 30 minutes or longer for the flavors to mingle. Let them get to know each other. Meanwhile, wash and chop up all those veggies and place them in a large mixing bowl (everything but the cashews). Pour the dressing over the veggies and toss well to coat everything. Then top with cashews, either in a large serving bowl or on individual plates. Serves 4-6.

This salad is substantial enough for a light dinner along with a nice piece of bread but would really be grand with some chicken satay on the side. Darn, does that sound yummy.