Thai Salad with Grapefruit and Cashews

Name: Thai Salad with Grapefruit and Cashews
Prep time: 20 min
Total time: 20 min
Cuisine: Thai, Asian
Ingredients: 1 pink or red grapefruit; 4 tbsp lime juice (from 3 limes); 0.25 of a small red cabbage (200 g) (finely shredded); 2 medium carrots (200 g) (peeled and julienned); 0.5 an iceberg lettuce (200 g) (finely shredded); 25 g fresh Thai basil (leaves picked and torn); 1 tsp salt; 1 clove of garlic (crushed); 2 bird’s-eye chillies (very finely chopped); 1 1.5-2 tsp sugar (to taste); 1 tbsp light soy sauce; 2 tbsp rapeseed oil; 50 g unsalted cashews (roughly chopped); 30 g crispy fried onions (shop-bought)

7 steps

Prep:20min

A great Thai salad hits you from different angles. One moment it’s sweet, the next hot, crunchy then sour, and you feel it not only on your tongue but also in your head and stomach, and the heat even travels to the tips of your fingers. This salad is somewhere between the classic Thai som tam, and the lesser-known citrus salad yum som-o, made with pomelos. Be sure to dress it just before serving, as the longer it sits, the more juice the grapefruit will release and the less potent it will be

Updated at: Thu, 17 Aug 2023 03:50:30 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories403 kcal (20%)

Total Fat26.3 g (38%)

Carbs39.8 g (15%)

Sugars14.8 g (16%)

Protein8.4 g (17%)

Sodium1550.7 mg (78%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1pink grapefruit

or red

4 Tbsplime juice

200gred cabbage

small, finely shredded

200gcarrots

medium, peeled and julienned

200giceberg lettuce

finely shredded

25gfresh Thai basil

leaves picked and torn

1 tspsalt

Dressing

1 clovegarlic

1 Tbsplight soy sauce

2 Tbsprapeseed oil

Toppings

50gunsalted cashews

roughly chopped

30gonions

crispy, fried, shop-bought

Instructions

Step 1

Place the grapefruit on a chopping board and cut a third off the end.

Step 2

Squeeze the juice of this third into a small bowl to get around 4 tablespoons of juice. Add the lime juice and keep to one side.

Step 3

Peel the other two-thirds of the grapefruit, cut the flesh into segments and place in a large mixing bowl.

Step 4

Add the cabbage, carrots, lettuce and all but a handful of the basil leaves and mix. Add the salt, mix again, and set aside while you make the dressing.

Step 5

Pound the garlic, chillies and sugar into a paste using a pestle and mortar. Add the soy sauce and muddle, then add the grapefruit and lime juice and mix again. If your pestle and mortar is large enough, add the oil and mix. If not, decant the dressing to a bowl, then add the oil and whisk to combine.

Step 6

Pour the dressing over the salad, mix well, then tip on to a platter or into a salad bowl.

Step 7

Top with the remaining basil leaves, the chopped cashews and the crispy fried onions, and serve immediately.