Step 1

Cook rice following absorption method on packet. Set aside to cool slightly.

Step 2

Meanwhile, make the Vietnamese dressing. Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

Step 3

Heat oil in a large frying pan over Medium-High heat. Add sausages. Cook, turning occasionally, for 5 minutes or until sausages are browned.

Step 4

Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tbs water in a small bowl. Increase heat to High. Add sweet chilli sauce mixture to sausages in pan. Cook, stirring occasionally, for 3 minutes or until sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.

Step 5

Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.

Step 6

Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.