Raw Thai citrus crunch salad from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 122) by Anna Jones

  • spring onions
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute white cabbage for pointed cabbage, and tamari for soy sauce. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute white cabbage for pointed cabbage, and tamari for soy sauce. See recipe for variations.

  • hbakke on August 25, 2021

    The dressing was good, but I didn't like the addition of grapefruit to the salad. Too bitter for me and the flavor kind of soaked into everything else in the salad and tasted weird combined with the basil.

  • L.Nightshade on May 06, 2018

    The dressing is what knocks it out of the park, a purée of dates, cashews, ginger, garlic, red chile, lime juice, and tamari. For the salad, I used a spiralizer for the zucchini and the carrots, then thinly sliced the napa cabbage, red bell pepper, and scallions. A pink grapefruit and a lime are supremed and tossed in, along with bean sprouts, basil, and cilantro. Lime juice and tamari get tossed with the salad before adding the dressing. You’re supposed to toss on some crushed cashews at the end, but I forgot. Both times! I LOVE this salad! Great combination of crunchy vegetables and different flavors. The dressing recipe makes a lot, which is why I ended up playing with the ingredients after the first time. It’s good with corn kernels, lima beans, lettuces, tomatoes, etc. etc. I had a library book, but I’ve considered purchasing it on the strength of this recipe alone.

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