This light and easy dish is full of flavour and texture. Perfect as a starter or a light summer dish.
In a dry frying pan, lightly toast the cashews until they start to turn golden.
Remove from heat and allow to cool.
In a large bowl toss carrot, cabbage, spring onion and coriander together until combined.
In a small bowl whisk the fish sauce, kecap manis, kafir lime leaf and lemon juice.
While whisking, slowly incorporate all of the oil until ingredients have combined well.
Season the squid legs generously with salt and pepper.
Heat a frying to medium hot and add a dash of olive oil.
Cook the squid until golden brown – taking care not to overcook (about 1.5 minutes).
Toss the dressing through the salad and then stir through squid and cashews.