I’m trying to get more raw vegetables in my diet in the tastiest way possible. Spicy foods, such as Thai food are some of my favorites. Here is my take on a raw Thai salad, inspired by several internet recipes.

Raw Thai Salad

Salad Ingredients:

• Corn, raw, 1 large ear
• 2 zucchinis or summer squash
• 2 large carrot
• 1 cucumber
• 1 red bell pepper
• 2 large handfuls of bean sprouts, approx 2 cups
• 1 handful alfalfa sprouts
• ¼ cup whole cashews
• 1 cup fresh chopped cilantro
• 1 tsp sea salt

Sauce Ingredients:

• juice from one lime
• 1 tablespoon flax seed oil
• 2 tbsp shredded coconut
• 1 inch piece of ginger, peeled and grated
• 1 tsp cayenne
• 2 tbsp tamari or soy sauce
• 2 tbsp honey or agave nectar

Instructions:

1. Create thin “noodles” of the zucchini, squash, cucumber, and carrots by using a spiral slicer or mandolin slicer and knife.
2. Use sea salt to massage noodles (30 sec or less will due) to change the texture to more of noodle firmness. Set noodles/salt mix aside while preparing remainder of recipe.
3. Dice red bell pepper and cilantro.
4. Finely chop cashews. I found that a mortar and pestle worked nicely for this.
5. Create sauce: combine sauce ingredients in a small bowl, whisk.
6. Rinse noodles and drain.
7. Mix noodles, chopped bell peppers and cilantro. Place mix on plate.
8. Place sprouts (alfalfa and bean) on top of noodle mix.
9. Drizzle sauce on top of salad.
10. Garnish with chopped cashews.

This recipe was a very (VERY) large salad for 1, but will easily accommodate 2-3 people with smaller appetites.