Spicy Indonesian Garden Salad with Cashew Curry Drizzle

1.In a large bowl, combine the mixed salad greens, shredded carrots, cucumber, red bell pepper, cherry tomatoes, red onion, and cilantro. Toss gently to mix the vegetables evenly.

2.In a separate bowl, prepare the cashew curry drizzle by combining the lime juice, soy sauce, honey, curry powder, red chili flakes, and coconut milk. Whisk until smooth and well combined.

3.Taste the dressing and season with salt and pepper as needed, adjusting the spice level to your preference.

4.Drizzle the cashew curry dressing over the salad mixture and toss gently to coat all the vegetables evenly with the dressing.

5.Sprinkle the chopped roasted cashews on top of the salad for added crunch and flavor.

6.Serve immediately, garnished with extra cilantro if desired.