Recipe: Anna Jones’ Raw Thai Citrus Crunch Salad (2024)

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

  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

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.