Serves: 5
Total Calories: 30

1 cup thinly sliced green or red cabbage
1/4 cup peeled and shredded carrot
1/4 red bell pepper, cut lwgthwise into thin strips
1 tablespoon freshly squeezed lime juice
1 teaspoon sesame oil or extra-virgin olive oil
1/8 teaspoon salt
1 cup chopped Romaine lettuce
1/2 Granny Smith apple, peeled and cut into thin strips (see note)
2 tablespoons chopped cashews, unsoaked
2 tablespoons chopped fresh cilantro
2 tablespoons unsweeted shredded dried coconut

Equipment:
cutting board
chef’s knife, 8-inch
mandoline (optional, for thinly slicing cabbage)
measuring cups
peeler
grater
citrus juicer or reamer
measuring spoons
medium bowl
salad spinner
rubber spatula

Put the cabbage, carrot, bell pepper, lime juice, oil, and salt in a medium bowl and massage gently with your hands to soften. Add the lettuce, apple, cashews, cilantro, and coconut 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.

Thai Salad with Mock Peanut Sauce: Omit the lime juice, oil, salt, apple, cashews, and coconut. Add 1/4 cup of Mock Peanut Sauce (recipe found in Dips, Pâtés, And Savory Sauces chapter).

Nutritional Facts:

Serves: 5
Total Calories: 30
Calories from Fat: 9

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crudités
green salad
green salad with fennel and cherry tomatoes
garden salad
caesar salad
rainbow salad
chopped salad
lettuce, tomato, and avocado salad
the wedge
taco salad
composed salad with pears
grapefruit and avocado salad
trail mix salad
greek salad
thai salad
harvest salad
arame salad
jerusalem salad
caprese salad
indian carrot and cucumber salad
mango and avocado salad
shaved beet salad
tricolor salad