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.

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.

Anna says about this salad: “This salad borrows its flavors from one of my all-time favorite comfort dishes, pad Thai. Unlike pad Thai, though, you’ll notice there aren’t any noodles here—instead, ribbons of zucchini and carrot take their place. I make this salad all year round: in autumn and winter I swap the basil for more cilantro and the zucchini for celeriac or parsnip. Everything used in this salad is completely raw. It’s good to have some raw food in your diet—it helps us appreciate food in its cleanest, purest form.This salad is a good stepping-stone for people who think raw food is all bean sprouts and hemp seeds.”

Anna’s debut, A Modern Way To Eat is an absolute triumph! Full of vibrant and delicious vegetarian recipes, this book has simple ideas for novice cooks, and innovative flavor combinations to inspire experienced foodies. I was waiting with bated breath for the arrival of this much talked about debut, and I was certainly not disappointed. I ripped open the package like a desperate junkie, dropped everything I was doing, and with tingling taste buds and bugged eyes bookmarked pages like a crazed maniac, struggling to decide which of the delectable offerings I was going to dive into first.

There are over 200 amazing recipes in this book! All of the dishes are vegetarian, and many are gluten-free and vegan, and those GF vegan recipes are indexed clearly at the back of the book. Where do I even start to share some of my favorites?! Try the Dosa-Spiced Potato Cakes with Quick Cucumber Pickle, Celeriac Soup with Hazlenuts and Crispy Sage, Cardamom and Star Anise Winter Squash Soup, Autumn Roasted Root Panzanella, Spiced Carrot and Cashew Salad with Fresh Coconut and Cilantro, Avocado and Lemon Zest Spaghetti, Kale and Black Sesame Sushi Bowl, Mushroom and Parsnip Rosti Pie, Bay Leaf and Saffron Roasted Cauliflower, Sweet and Salty Tahini Crunch Greens, Strawberry Elderflower Sorbet, and Spiced Nectarine and Bay Leaf Chutney. Is your mouth watering?

Anna’s recipes are incredible. But, the double-page how-to guides dotted throughout the book are reason enough to buy this masterpiece. If you’re not confident in the kitchen or are looking for inspiration for creating show-stopping meals on the fly Anna shares tips that will change your life: 8 steps for how to put a recipe together; awesome tips for jazzing up morning fruit and creating more interesting breakfast bowls; hummus riffs; quick sandwich ideas; one thousand variations for soup; how to make a great salad and salad dressing; go-to pasta recipes; using vegetables in season; pesto variations; using grains; how to make a killer roast dinner; roasting root vegetables with 5 mix-and-match dressings; top vegetables and how to cook them; a guide to sweeteners; milling flours; nuts, nut butters, and nut milks; and more. AH-MAZING.

If you don’t know about the extraordinary Anna Jones, then you’re in for a treat, because this lovely lady is one of the treasures of the culinary world. Anna has worked with some of the most beloved chefs in the world. For over seven years she was Jamie Oliver’s writer, food creative, and stylist for his books, TV shows, and food campaigns, and was instrumental in developing his global food empire.

She’s also collaborated with other greats like Yotam Ottolenghi and Antonio Carluccio (just to name a couple), and some of the UK’s biggest brands.

You would absolutely have seen her exquisite work.

Run and get a copy of this book. Or you are missing out on one of the best vegetarian books in the world.

A Modern Way To Eat will help you cook better. I am so inspired, and am literally giving this book to everybody I know. Seriously….

Snag your copy of A Modern Way To Eat and learn more about Anna Jones.

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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
Author Tess Masters

Ingredients

salad:

  • 1 zucchini
  • medium carrots,  peeled
  • 1/2 head napa cabbage (or white cabbage)
  • 1 red bell pepper, seeded
  • 2 scallions
  • pink grapefruit
  • 1 lime
  • 1 small bunch fresh basil
  • 1 small bunch fresh cilantro
  • 1 cup bean sprouts

dressing:

  • pitted dates
  • 3 oz (100g) raw unsalted cashews, soaked overnight in water if you have time
  • (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

to serve:

  • 1/4 cup crushed raw cashews

Instructions

  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.
  2. 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.
  3. 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. 
  4. 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 Notes

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. 

Comments

Comments 6

  1. hi there,
    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

    1. I would pack the salad and the dressing separately, and mix right before eating. Yes, get this book. It is incredible.

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