nna Jones’ Raw Thai Citrus Crunch Salad

Prep: 30 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

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.

Ingredients

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
2/3 cup water
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
Handful cashews, crushed or coarsely chopped

Instructions

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.