Recipe: Anna Jones’ Raw Thai Citrus Crunch Salad
For the salad:
medium carrots, peeled
small head green or napa cabbage
medium red bell pepper
medium pink grapefruit
Leaves from 1 bunch fresh basil
large bunch fresh cilantro
good handfuls bean sprouts
For the dressing:
- 2/3 cup
handful (about 3 1/2 ounces) raw cashew nuts, soaked overnight in water if you have time
Juice of 2 medium limes
- 2 tablespoons
tamari or soy sauce
dried medjool dates, pitted
(3/4-inch) piece fresh ginger, peeled and coarsely chopped
small red Thai chiles, seeded and finely chopped
- 1/2 clove
garlic, peeled and coarsely chopped
Handful cashews, crushed or coarsely chopped
Use a vegetable peeler to peel the zucchini and carrots into ribbons and place them in a big bowl — it's okay to leave a little bit of the middle behind for the sake of your fingers. Shred the cabbage finely, slice the red pepper and scallions as finely as you can, and add to the bowl; set aside.
Use a knife and cut the peel from the grapefruit and limes. Cut out all the segments from both, leaving the pith and membrane behind. Place the segments in a medium bowl and mash them up so you are left with little juicy jewels of lime and grapefruit. Add to the bowl or vegetables.
Coarsely chop the basil and cilantro. Add all the basil, 1/2 the cilantro, and all the bean sprouts to the bowl of vegetables. (This can refrigerated for up to 1 day.)
When ready to serve, make the dressing by putting all the ingredients in a blender and blending until just thick enough to coat and hold onto the vegetables. If it's too thick, thin with a little more water. Pour the dressing over the salad and toss to combine. Top with the crushed cashews and remaining cilantro. This salad is best eaten immediately.
No blender dressing: If you don't have a blender, mash the dates in a bowl until you have a paste, then finely chop the cashews, ginger, garlic, and chile, and stir in the lime juice and soy sauce.
Make ahead: The salad and dressing can be made up to 1 day ahead and refrigerated. Store separately and toss together just before serving.
Reprinted with permission from A Modern Way to Eat by Anna Jones, copyright © 2015. Published by Ten Speed Press, an imprint of Random House LLC.