Recipe: Anna Jones’ Raw Thai Citrus Crunch Salad

updated Feb 7, 2020
Anna Jones' Raw Thai Citrus Crunch Salad
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(Image credit: Kimberley Hasselbrink)

Shredded carrots have a firm crunch and sturdy bite that rival all other vegetables, and when they get thrown in a mix like this glorious salad, they are an essential supporting player. But it’s not just about the carrots and their sweetness here in this Thai-inspired hash — it’s also about the cabbage, the grapefruit, the zucchini, and so much more.

(Image credit: Kimberley Hasselbrink)

Anna Jones is a cook and writer from London who got her start in Jamie Oliver’s restaurants and on his creative team. If you love vegetables, her cookbook A Modern Way to Eat is one to nab.

She explains that this salad gets its inspiration from pad Thai. “Unlike pad Thai, though, you’ll notice there aren’t any noodles here — instead, ribbons of zucchini and carrot take their place. I make this salad all year round: In autumn and winter I swap the basil for more cilantro and the zucchini for celeriac or parsnip.

Tester’s Notes

This is a really refreshing, crunchy salad that has a lot going on: sweet zucchini and carrots, mild cabbage, earthy bell peppers, and some sweet-sour zing from grapefruit and lime. The cashew dressing was really easy to buzz together and reminded me of an Asian peanut sauce — it would also make a great dipping sauce.

Christine, June 2015

Anna Jones' Raw Thai Citrus Crunch Salad

Serves 4

Nutritional Info


For the salad:

  • 1

    medium zucchini

  • 3

    medium carrots, peeled

  • 1/2

    small head green or napa cabbage

  • 1

    medium red bell pepper

  • 2

    medium scallions

  • 1

    medium pink grapefruit

  • 1

    medium lime

  • Leaves from 1 bunch fresh basil

  • 1

    large bunch fresh cilantro

  • 2

    good handfuls bean sprouts

For the dressing:

  • 2/3 cup


  • 1

    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

  • 2

    dried medjool dates, pitted

  • 1

    (3/4-inch) piece fresh ginger, peeled and coarsely chopped

  • 1

    small red Thai chiles, seeded and finely chopped

  • 1/2 clove

    garlic, peeled and coarsely chopped

To serve:

  • Handful cashews, crushed or coarsely chopped


  1. 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.

  2. 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.

  3. 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.)

  4. 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.

Recipe Notes

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.

Check out Anna’s book! A Modern Way to Eat by Anna Jones