Description
A vibrant Thai-inspired salad, raw and refreshing. Perfect for a light lunch or summer supper.
Ingredients
Units
Scale
- 4 oz (113 g) Pumpkin
- 4 oz (113 g) Green Papaya
- 0.5 oz (14 g) Galangal
- 2 oz (57 g) Purple Cabbage
- 2 oz (57 g) Micro Greens
- 1 oz (28 g) Green Apple
- 2 oz (57 g) Banana Flower
- 0.4 oz (11 g) Lemon Grass
- 1.4 oz (40 g) Bean Sprouts
- 2 Lime leaves
- 3 oz (85 g) Wild Rocket
- 1 oz (28 g) Purple Shallots
- 0.4 oz (11 g) Celery Leaf
- 0.4 oz (11 g) Tamarind paste
- 0.4 oz (11 g) Palm sugar
- 1 tbsp Extra Virgin Olive Oil
- 3 oz (85 g) Cashew Nuts
- 2.5 oz (71 g) Longan Fruit
- 0.2 oz (6 g) Garlic
- 1-2 Red chili
- 0.2 oz (6 g) Raw Sesame seeds
Instructions
- Shred pumpkin and green papaya into long strips using a julienne peeler or spiralizer.
- Clean and cut all other salad ingredients and place them in iced water to crisp.
- Combine all salad ingredients in a mixing bowl.
- Prepare the dressing by pureeing cashews in a high-speed blender or grinder with a little water.
- Combine the pureed cashews with the remaining dressing ingredients. Adjust sweetness, sourness, and spiciness to taste.
- Toss the salad with the dressing and serve.
Notes
- To ensure optimal crispness, thoroughly dry all salad ingredients before combining them.
- For a richer flavor, lightly toast the sesame seeds before sprinkling them on the salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The salad may soften slightly.
- Prep Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 large bowl
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 8