Raw Thai Citrus Salad

Posted 2015-07-06 by SophiesNotinKansas ⇒ follow

This riot of rainbow colours and fresh flavours is a salad based on the traditional dish Pad Thai, but all of the ingredients are completely raw. This means a jam-packed dish full of wholesome, unprocessed food that tastes so good you would never know it was so healthy. Dates and cashew in the dressing lend a luxuriant touch. Beansprouts can be substituted for the alfalfa sprouts for as a lighter alternative.

Preparation Time: 30 minutes
Cooking Time: 0 minutes
Makes: 4 servings

Salad Ingredients
1 red pepper, de-seeded
1 small orange
1 lime
3 medium carrots, peeled
1 courgette
Half a white cabbage
2 spring onions
1 large handful fresh basil
1 large handful coriander
200g sprouting alfalfa seeds

Dressing Ingredients
100g cashew nuts
2 dates, pitted
2cm chunk of root ginger peeled and chopped
1 red chilli, de-seeded and chopped
Juice of 2 limes
1 garlic clove, crushed
2 tbsp soy sauce
1 tbsp fish sauce

To serve
A handful of cashews
A scattering of fresh coriander leaves

Method

Peel the carrots into ribbon shapes with a flat bladed vegetable peeler, being careful of your fingers! Add to a large salad bowl.

Peel the courgette into ribbon shapes in the same way and add to the bowl .

Chop the white cabbage into fine slices and add to bowl.

Slice the red pepper and spring onion into fine slices and add to the bowl .

Peel the lime and the orange with a knife, ensuring that you cut off the peel and pith.

Chop both the lime and the orange into segments, making sure that pips and membranes are removed, just leaving sections of the juicy fruit.

Add these segments to the salad.

Roughly chop the basil and add to bowl.

Roughly chop 3/4 of the coriander and add to the bowl, setting aside the final quarter or whole coriander leaves.

Now make the dressing by de-seeding and chopping the red chilli into very small pieces.

Peel and chop the ginger into fine pieces.

Peel the garlic and crush.

Add the chilli, ginger and garlic into a blender, along with the soy sauce, fish sauce, lime juice and 150ml of cold water.

Whiz up the ingredients until the dressing is thick and doesn't contain any bits.

Pour the dressing over the salad and toss well.

Serve individual portions garnished with a sprinkle of cashew nuts and a pinch of the whole coriander leaves that were previously set aside.

Categories
#social_competition
#thai
#raw
#healthy

%recipeyum

226918 - 2023-07-17 10:15:38

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