Vietnamese Herb Salad

  • 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.