• 8 Chinese cabbage leaves
• 1 large carrot
• 1 cucumber
• 6 scallions
• 8 slices dried mango
• ½ cup cashews, toasted and coarsely crushed

For the dressing:

• 1 ½ Tbsp. tamarind paste
• ½ tsp. coarsely crushed toasted Szechuan peppercorns
• 2 tsp. sesame oil
• 1 garlic clove, finely chopped
• ½ tsp. brown sugar
• 2 Tbsp. Thai basil or cilantro, chopped
• Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.