Shredded carrots have a firm crunch and sturdy bite that rivals 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.
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.
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
For the salad:
1 medium zucchini
3 medium carrots, peeled
1/2 head white or napa cabbage
1 medium red bell pepper, thinly sliced
2 medium scallions
1 medium pink grapefruit
1 medium lime
1 small bunch fresh basil
1 large bunch fresh cilantro
2 good handfuls bean sprouts
For the dressing:
2/3 cup water
2 medium pitted medjool dates
1 handful (about 3 1/2 ounces) cashew nuts, soaked overnight in water if you have time
1 (3/4-inch) piece fresh ginger, peeled and coarsely chopped
1/2 clove garlic, peeled, green center removed, coarsely chopped
1 medium red chile, seeded and finely chopped
Juice of 2 limes
2 tablespoons soy sauce or tamari
Handful cashews, crushed
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.
Now use a knife to cut the peel away from the grapefruit and lime. Roughly cut out all the segments from both, leaving the pith and membrane behind. Put the segments into a bowl, then mash them up so you are left with little juicy jewels of lime and grapefruit. Add these to the big bowl, too.
Coarsely chop the basil and cilantro, then add all the basil, 1/2 the cilantro, and all the bean sprouts to the bowl. This will all keep well in the fridge until you are ready to eat.
When ready to serve, make your dressing by putting all the ingredients into a blender and blending until you have a dressing just thick enough to coat and hold on to the vegetables. Thin with a little more water if you need to. If you don't have a blender, mash the dates in a bowl until you have a paste, then finely chop the nuts, ginger, garlic, and chile, and stir in the lime juice and soy sauce. Pour the dressing over the salad, mix well, and top with the crushed cashews and the rest of the cilantro. This salad is best eaten immediately.
Make ahead: The vegetables, herbs, and fruit can all be chopped up to a day ahead and stored in the refrigerator.
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.