Red Cabbage and Roasted Cashew Salad

I want to make this, haven't done it yet. I'll probably buy pre-roasted cashews (maybe the 50% less salt sort), skip the cilantro, and...not sure about the hot pepper. I just like the idea of a crunchy cabbage salad with something other than ramen noodles, tasty as they are. 1 1/2 cups unsalted raw cashews
1/2 of a medium-large red cabbage
1 basket of cherry tomatoes, washed and halved
1 tablespoon curry powder
3/4 cup cilantro, chopped
One cap full of olive oil whisked with 1/4 cup lime juice
1/4 teaspoon sea salt
One finely diced hot cherry pepper, seeded and veined (optional if your guests are sensitive)
Sprinkle raw cashews with season salt and splenda (or sugar). In a skillet roast the cashews for 5 to 10 minutes, shaking the pan a few times to avoid burning. If you have extra cashews, put them aside for people to snack on… they sure are tasty!
Cut the cabbage into two quarters and cut out the core. Shred each quarter into thin slices, bite-sized. Combine the cabbage, tomatoes, cherry pepper, and cilantro in a bowl.
In a separate bowl combine the lime juice, olive oil, salt and whisk. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the cashews. Taste and adjust the flavor with more salt if needed. Serve room temperature or chilled.
Postmortem, months later - this was pretty good! I wanted it to be a little sweeter so I added some juice from some tangerines I had sitting around that weren't really a good texture for eating anymore. 

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