Thai Citrus Crunch Salad from a Modern Way to Eat

healthyblenderrecipes.com

Allison Wilson

subheading: For the salad:

1 zucchini

3 medium carrots, peeled

½ head white or napa cabbage

1 red pepper, seeded

2 scallions

1 pink grapefruit

1 lime

a small bunch of fresh basil

a large bunch of fresh cilantro

2 good handfuls of bean sprouts

subheading: For the dressing:

2 medjool dates

a handful (about 3½ ounces/100g) cashew nuts, soaked overnight in water if you have time

1 (¾-inch/2 cm) piece of fresh ginger, peeled and roughly chopped

½ clove garlic, peeled, green center removed, roughly chopped

1 red chile, seeded and finely chopped

juice of 2 limes

2 tablespoons wheat-free tamari or GF soy sauce

subheading: To serve:

a handful of cashews, crushed

Directions at healthyblenderrecipes.com

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