3/4 C. Lime juice
2 TB. Sugar
1/4 C. Fish Sauce
1 Jalapeno, seeded, minced
2 C. fresh mint
2 C. fresh Basil
2 C. Fresh Italian parsley
2 C. Cilantro
1/2 Red onion, sliced
1 C. Roasted, Salted Cashews

In a small bowl, combine lime juice, sugar, fish sauce and jalapeno. Add red onion and set bowl aside for flavors to infuse. Pluck herbs from stems and combine them in a large bowl. Toss with about half dressing and taste. Sprinkle cashews on top. Save remaining dressing to drizzle on top when serving salad.