In a dry large frying pan over medium heat, toast the coconut, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer the coconut to a plate to cool. Wipe the pan clean.

• Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
• Plant-based chicken: Pat the plant-based chicken dry with a paper towel.

In the same pan used for the coconut, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 2 to 4 minutes for regular shrimp, 4 to 6 minutes for jumbo shrimp or plant-based chicken, and 5 to 7 minutes for ground meat. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Remove from the heat. While your protein is cooking, prepare the remaining ingredients.

• Juice the lime.
• Cut the radishes in half, then cut the halves into thin half-moons. 
• Cut away any core from the cabbage; thinly slice the cabbage. 
• Strip the basil leaves from the stems; tear any larger leaves, keeping smaller ones whole.

In a large bowl, stir together the Thai dressing base, lime juice, 1 tablespoon [2 TBL] oil, and as much sambal oelek as you like. Season to taste with salt. Add the coconut, your protein, radishes, cabbage, basil, and cashews and toss to combine. Season to taste with salt and pepper.

Transfer the salad to individual bowls and serve.