Thai salmon and grapefruit salad - The Jewish Chronicle

Ingredients

• 2 tbsp walnut oil
• 1 echalion shallot, finely chopped
• 2 garlic cloves, minced
• Juice of 1 lime
• 3 tbsp sweet chili sauce
• 2 tbsp palm sugar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 handful coriander, finely chopped
• 4 cooked salmon fillets, flaked
• 2 pink grapefruits (segmented, discarding the pith and membranes)
• 2 carrots, peeled and julienned
• ½ large cucumber, deseeded and cut into matchstick-size pieces
• ¼ white cabbage, thinly shredded
• 1 handful coriander
• 50g cashews, chopped