Drain and rinse chickpeas and butter beans
Dice cucumbers and red bell peppers
Slice green cabbage thinly then dice
Mince red onion or scallions
Combine all salad ingredients in a large bowl
Blend coconut milk, cilantro, basil, serrano pepper, fish sauce, brown sugar, lime zest, lime juice, and salt to create the dressing
Pour dressing over salad and mix well
Divide into 4 large dinner bowls or 8 side portions
Store in airtight containers for 5-7 days
