Raw Thai Citrus Crunch Salad

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This spring has been quite the season for vegetarian cookbooks: My New Roots, The Sprouted Kitchen Bowl & Spoon, A Girl & Her Greens. I received My New Roots, Clean Slate, & A Modern Way To Eat all in the same week but A Modern Way To Eat quickly made it’s way to the top of my reading list with it’s gorgeous photos and practical food insight. Perhaps my obsession with this book started because I had no expectations; I didn’t even know who Anna Jones was before getting this book in the mail, but her book made an impression on my eyes and appetite that I won’t be forgetting anytime soon. It’s thick with absolutely stunning photographs and packed full of insanely delicious but healthy recipes. So often healthy books and blogs make you feel like they are taking a page out of the 70’s yoga movement but this book feels like it’s moving forward instead of back. It feels simple yet exciting and modern is the perfect way to describe the whole thing. She doesn’t use expensive or hard-to-find ingredients but still keeps it exciting with new flavor combinations. She doesn’t try to be flashy or show her culinary skills by creating recipes that take forever to make. I absolutely love that I was able to bookmarked recipes all throughout this book that I could easily make with ingredients I have on hand for a weekly dinner. To sum it up, this is by far my favorite cookbook of the season, and perhaps even ever (yup, I’m not even lying to you right now) so if you are going to snag one book this spring then make sure it’s A Modern Way to Eat.

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Wyatt and I are pretty obsessed with our local Thai joint and go there weekly to snag some coconut curry or Pad Thai; my constant craving for thai food is the exact reason I was drawn to this recipe. I was like ‘Anna, are you telling me I could get that amazing Pad Thai flavor in my own kitchen without the noodles + a bunch of amazing vegetables?’. She wasn’t in my kitchen to answer me but she basically said ‘yes’ through her gorgeous Thai salad photography and I was sold.

This salad is raw so it’s essential that you use the freshest of ingredients to achieve the brightest flavor possible. I also found that since cabbage holds up better than most leafy greens, that this salad was just as delicious (if not more) the next day; that extra day gives the salad dressing time to absorb into the vegetables which brings out the flavor even more.

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I only made a few slight adjustments to this recipe from the original. I swapped a few vegetables and herbs for what I had on hand and what looked the best at the market. Anna used a white cabbage in her book which resulted in it looking slightly more like noodles but the purple cabbage I found was just too beautiful to pass up.

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Raw Thai Citrus Crunch Salad

Adapted slightly from Anna Jones’ A Modern Way To Eat

For the salad

  • 1 zucchini, chopped into 1 inch long matchbook pieces
  • 3 medium carrots, chopped into 1 inch long matchbook pieces + a few of the leaves left out for garnish
  • 1/2 heat of red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • A bunch of red kale, stemmed removed and torn into small pieces
  • 2 scallions, chopped
  • 1 pink grapefruit
  • 1 lime
  • A bunch of fresh cilantro

 

For the dressing

  • 1 medjool dates
  • 1/2 cup cashews, soaked overnight if possible (my vitamix handles them without a soaking but you may want to soak if using a regular blender)
  • 1 inch piece of fresh ginger, peeled
  • 1 garlic clove, peeled
  • juice of 2 limes
  • 2 Tablespoons soy sauce
  • squirt of sriracha or hot sauce

To serve

  • a handful of cashews, crushed
  • a few sprigs of cilantro and carrot tops

Place all the dressing ingredients in a blender with 2/3 cups of water and blend on high speed until you have a thick dressing. Set aside until ready to serve.

Use a knife to peel the grapefruit and lime. Then with the knife, roughly cut out all the segments from both, leaving the pitch and membrane behind.

In a large bowl, combine the sticks of zucchini, carrots, cabbage, kale, bell pepper, scallions, and citrus segments.

Once ready to serve, toss the dressing over the salad and garnish with crushed cashews and cilantro / carrot tops.

 

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Marble Platter, gray plates, & dish towels: West Elm / Small ceramic white dish: Marite Acosta / Green ceramic plate: Clay Kat Ceramics / Mid-century Modern glasses, wooden bowls, and gold silverware: thrifted / Black Small Pitcher: Target

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

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22 Comments

  1. Reply

    Warm Vanilla Sugar

    April 19, 2015

    Oh man….that dressing!! What a gorgeous salad!

    • Reply

      Shellywest

      April 20, 2015

      : ) Thanks, Katrina!!

  2. Reply

    thatumamilife

    April 20, 2015

    Love this. Never thought to put dates in a dressing, but will def do so now!

    http://thatumamilife.wordpress.com – a clean eating bento blog

    • Reply

      Shellywest

      April 20, 2015

      I hadn’t put dates in a dressing before either but it gives it a sweet tang that was just amazing!

  3. Reply

    Kathryn

    April 20, 2015

    I love this book too! Definitely one of the most interesting and inspirational books I’ve bought in ages – I’ve given it to so many people as a gift because I’ve been so impressed with it. I absolutely agree with what you say about it being forward-looking – it really delivers on the promise of being ‘a modern way to eat’ and captures the sense I have of more and more people looking towards a plant-based lifestyle. I love your version of this salad and your stunning pictures too.

    • Reply

      Shellywest

      April 20, 2015

      Oh yes! You’ve been spoiled and already have had this book available in the EU for a year or so by now! I saw she is working on a new one too that you are gonna probably be able to get your hands on it first – might have to have you mail me a copy. ; )

  4. Reply

    Hannah | The Swirling Spoon

    April 20, 2015

    Sounds like a fascinating cookbook! I love the colours and textures in this salad

    • Reply

      Shellywest

      April 20, 2015

      Thanks, Hannah! I find texture to be so important with a salad in order to keep it interesting!

  5. Reply

    Jessie Snyder | Faring Well

    April 20, 2015

    Thanks for sharing about this cookbook! Your enthusiasm, this salad, and your gorgeous photos have convinced me I need to give it a try soon – sounds like a winner.

    • Reply

      Shellywest

      April 20, 2015

      You won’t be disappointed – I promise, Jessie! It’s seriously the best cookbook I’ve gotten my hands on in a long time!

  6. Reply

    Maikki // Maikin mokomin

    April 20, 2015

    This looks super pretty! Love those moody shots 🙂

  7. Reply

    Grace

    April 20, 2015

    I just ordered this book! So excited! This salad looks amazing – love the grapefruit in there too, and that dressing! Want it all! You’re pictures and styling are super lovely, makes me want to pull up a chair at your table and enjoy all this goodness with you!

  8. Reply

    lucascbaker

    April 20, 2015

    I second you on it being the cookbook of the season! Bought it for myself for Christmas and I’ve never looked back (neither have my parents, who now eat this salad regularly!). The sweet potato + puy lentil pie recipe is also KILLER!

  9. Reply

    dorota @ plants on the plate

    April 21, 2015

    i adore this book, it is surely my favorite. i tried probably half of the recipes already and the roasted tomato + kale salad is one of the best things i’ve ever made. and i cant wait for news on the new book! best, d.

  10. Reply

    jasmincookbook

    April 23, 2015

    Very nice salad combination, with a perfect dressing… and I love those black plates…

  11. Reply

    Christine // my natural kitchen

    April 30, 2015

    I remember hearing about Anna Jones’ book awhile ago, but it slipped my mind. I’m so glad to have read your encouraging words about it – it sounds like a total winner, and will certainly be on my list. Can’t wait to give this salad a try too. Thai flavours are among my favourite!

  12. Reply

    Ana

    May 11, 2015

    I love the idea of using dates for the dressing to cut out refined sugar. I didn’t know about Anna Jones’ book, but it definitely sounds like a must have on my bookshelf. Beautiful photos, as always!

  13. Reply

    Moon

    May 18, 2015

    I also love this cookbook! Had really good results already with the recipes, lots of flavors!
    I like your adaption of using red cabbage, will try this too. I have never used carrot tops in a dish before. Is it nice, does it have a lot of flavor?

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