Raw Thai citrus crunch salad
Serves 4 | prep 30 mins | total time
For the salad
- 1 courgette
- 3 medium carrots, peeled
- ½ pointed or white cabbage
- 1 red pepper, deseeded
- 2 spring onions, trimmed
- 1 pink grapefruit
- 1 lime
- ½ x 28g pack basil
- 1 x 31g pack coriander
- 200g beansprouts
For the dressing
- 2 Medjool dates, pitted
- 100g cashew nuts
- a 2cm piece of root ginger, peeled and roughly chopped
- ½ garlic clove, roughly chopped
- 1 red chilli, deseeded and finely chopped
- juice of 2 limes
- 2 tbsp soy sauce or tamari
- a handful of cashews, roughly chopped
Make up to the end of step 3 up to a few hours ahead.
- Use a flat-bladed vegetable peeler to peel the courgette and carrots into ribbons and place them in a large bowl (it's OK to leave a little bit of the middle behind for the sake of your fingers). Finely shred the cabbage, slice the red pepper and spring onions as finely as you can, and add all this to the bowl.
- Now use a knife to peel the grapefruit and lime. Roughly cut out all the segments from both, leaving the pith and membrane behind. Put the segments into a bowl; bash them up so you're left with little juicy jewels of lime and grapefruit. Add to the salad.
- Roughly chop the basil and coriander, then add all the basil, half the coriander and all the beansprouts to the bowl.
Tip Store summer herbs in the fridge loosely wrapped in damp kitchen paper.
- Just before serving, make your dressing by putting all the ingredients into a blender with 150ml cold water.
Whiz until you have a loose dressing just thick enough to coat and hold on to the veg. 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 chilli and stir in the lime juice and soy sauce. Pour the dressing over the salad, mix well, and top with the handful of roughly chopped cashews and the rest of the coriander.