Vegan Thai Citrus Salad

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Blender
    Blender

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.

Anna has finally written her own cookbook, A Modern Way To Eat, and it 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?
Don't miss making this Raw Thai Citrus Crunch Salad that I'm sharing today.

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 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.

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.

alttext
Print
Vegan Thai Citrus Salad

Vegan Thai Citrus Salad

Serves 2 to 430 MINS

for the salad

  • 1 zucchini
  • 3 medium carrots, peeled
  • 1/2 head white or napa cabbage
  • 1 red pepper, seeded
  • 2 scallions
  • 1 pink grapefruit
  • 1 lime
  • 1 small bunch of fresh basil
  • 1 large bunch of fresh cilantro
  • 2 good handfuls of bean sprouts

for the dressing

  • 2 medjool dates
  • a handful (about 3½ ounces/100g) cashew nuts, soaked overnight in water if you have time
  • 1 (3/4-inch/2 cm) piece of fresh ginger, 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 or GF soy sauce

to serve

  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 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.

Share

Yummly
Pinterest

Comments

Load Comments
share

Yummly
Pinterest

Subscribe

Menu
menu