Slightly adapted from the latest issue of Vegetarian Times. This would make a great pot luck dish. Would also be good served with Alissa's recipe for Caribbean Chicken.
1.5 C shelled edamame, defrosted if frozen
2 C thinly sliced red cabbage
1 orange/red bell pepper, thinly sliced
1 C finely diced pineapple [or use frozen pineapple tidbits from TJ's]
1/4 C golden raisins/sultanas
1 large handful shredded carrots
1/4 C chopped salted cashews
1/4 C chopped fresh mint
2 T fresh lime juice plus the zest of one lime
2 T honey
1/2 t sriracha
splash or two of soy sauce
Toss veg and fruit in a large bowl. Whisk together mint, honey, lime juice, sriracha and soy sauce and pour over salad. Toss well to combine. Garnish with cashews and serve. Tastes best when flavors are allowed to marinate together a bit but also tasty when it's just made.