Vegan Thai Salad
June 28, 2015
This Thai salad from Anna Jones’s A Modern Way To Eat is vegan and gluten-free, really easy, and has an incredible fresh flavor.
Vegan Thai Salad
This Thai salad from Anna Jones's A Modern Way To Eat is vegan and gluten-free, really easy, and has an incredible fresh flavor.
Prep Time 40 minutes
Total Time 40 minutes
Servings 2 to 4
- 1 zucchini
- 3 medium carrots, peeled
- 1/2 head napa cabbage (or white cabbage)
- 1 red bell pepper, seeded
- 2 scallions
- 1 pink grapefruit
- 1 lime
- 1 small bunch fresh basil
- 1 small bunch fresh cilantro
- 1 cup bean sprouts
- 2 pitted dates
- 3 oz (100g) raw unsalted cashews, soaked overnight in water if you have time
- 1 (3/4-inch/2 cm) piece fresh ginger root, peeled and roughly chopped
- 1/2 clove garlic, peeled, green center removed, roughly chopped
- 1 red chile, seeded and finely chopped
- Juice of 2 limes
- 2 tablespoons wheat-free tamari
- 1/4 cup crushed raw cashews
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.
Now use a knife to peel the grapefruit and lime. Then with the knife, roughly cut out all the segments from both, leaving the pith and membrane behind. Put the segments into a bowl, then mash them up so you are left with little juicy jewels of lime and grapefruit. Add these to the big bowl too.
Roughly chop the basil and cilantro, then add all the basil, half the cilantro,and all the bean sprouts to the bowl. This will all keep well in the fridge until you are ready to eat.
When ready to serve, make your dressing by putting all the ingredients into a blender with 2 ⁄ 3 cup/150 ml of water and blending until you have a dressing just thick enough to coat and hold on to the vegetables. Thin with a little more water if you need to. 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 chile and stir in the lime juice and soy sauce. Pour the dressing over the salad, mix well,and top with the crushed cashews and the rest of the cilantro.
Recipe from A Modern Way to Eat by Anna Jones, copyright © 2015. Published by Ten Speed Press, an imprint of Random House LLC.
Photo by Brian Ferry.
This salad looks incredible! Great combo of flavors going on here! And I love Thai food!!
Thanks for the recipe. Going to make it tonight and plan on buying her book
Awesome. Yes! Do. This book is SO amazing.
i’m looking for recipes to use in children’s lunch boxes – we are vegetarians and trying to detox children following immunisations – and this delicious sounding salad would satisfy our need for low fat, high vitamin c, high vitamin e content…and my 13 yr old adores thai food! I’m just wondering how this would go in a lunch box, and if it would be ok with the dressing on it for so long (between making and consuming, I mean). Thanks for the tip re this book, i am going to seek it out. 🙂 peace, Shanti
I would pack the salad and the dressing separately, and mix right before eating. Yes, get this book. It is incredible.
I love it, too!