raw vegan, gluten-free*
I don’t think I’ve met a single person who isn’t impressed with the exotic flavors of Thai cuisine. And what’s one of the easiest, most healthful ways to bring many of its flavor components together in a single bowl? A big, green, crisp, refreshing salad!
If you’re really hungry, this recipe will make more than enough…and just enough for two. You may possibly end up eating the dressing with a spoon, or adding more and more to the salad. The bonus? You can have your creamy dressing, eat as much as you want, AND know you’re getting loads of benefits like calcium, iron, riboflavin, manganese, magnesium, and vitamin E. And that’s just for starters.
For the coconut-almond curry dressing:
1/2 cup soaked almonds
1/2 cup fresh young coconut meat
1/2 cup water
juice of 1/2 lime
1 tbsp agave
1/2 tbsp chopped fresh ginger
1/2 tbsp nama shoyu*
2 tsp yellow curry powder
1 tsp omeboshi plum vinegar
1/2 tsp chopped garlic
1/2 tsp sea salt
1/2 tsp chopped lemongrass
1/2 tsp seeded and minced Thai or serrano chili (or to your heat preference)
1 kaffir lime leaf
* For gluten-free preparation, omit nama shoyu and replace with sea salt.
In a Vita-Mix or food processor, first combine the almonds, coconut, and water until well blended. Add remainder of the ingredients and blend well until very creamy. Adjust any seasonings if needed.
For the big green crunchy salad:
3 cups shredded napa cabbage
3 cups loosely packed arugula
1 cup mung bean sprouts
1 cup julienned snow peas
1/2 cup thinly sliced and quartered English cucumber
1 finely sliced spring onion
handful chopped cilantro
2 tbs chopped Thai basil (other varieties will work too)
1 tbs chopped mint
1/2 cup chopped raw almonds (previously soaked)
Combine all ingredients in a large bowl, reserving the almonds. Pour over desired amount of dressing and toss well. Top the salad with chopped almonds and serve.
<3, JMK
