Raw Recipes

Thai Salad

Posted on February 08 2012 | (0) Comments
Category: Soup and Salad Recipes

Thai Salad

Yield: 1 serving

This sophisticated salad works as a side dish or a meal. Its crunchy texture and juicy, sweet-sour flavor is refreshing and satisfying.


  • 1 cup chopped romaine lettuce
  • 1 cup thinly sliced green or red cabbage
  • 1/4 cup shredded carrots
  • 1/4 red bell pepper, cut lengthwise into thin strips
  • 1 teaspoon sesame oil or extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/8 teaspoon salt
  • 1/2 granny smith apple, cut into thin strips (see note)
  • 2 tablespoons unsweetened shredded dried coconut
  • 2 tablespoons chopped cashews, unsoaked
  • 2 tablespoons chopped fresh cilantro


  • cutting board
  • peeler
  • chef’s knife, 8-inch
  • mandoline (optional, for thinly slicing cabbage)
  • grater
  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • medium bowl
  • rubber spatula

Put the cabbage, carrots, red bell pepper, sesame oil, lime juice, and salt in a medium bowl and massage gently with your hands to soften. Add the apple, coconut, cashews, and cilantro, and toss to combine. Stored in a sealed container in the refrigerator, Thai Salad will keep for 24 hours.

Note: To cut the apple into thin strips, stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices.

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