Raw Recipes

Thai Salad

Posted on February 08 2012 | (1) 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.

Previous Comments

On February 23, 2017 .(JavaScript must be enabled to view this email address) said...

when are you supposed to add the romaine?

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