Crunchy Citrus Salad

January 5, 2018
|
Created by
1 hour 15 minutes
Serves 4
INGREDIENTS:
  • Salad
  • 1 cucumber
  • 3 Harmons spiralized carrots
  • 1/2 head Napa cabbage, finely shredded
  • 1 red bell pepper, stemmed, seeded, and thinly sliced
  • 2 green onions, finely sliced
  • 1 pink grapefruit
  • 1 lime
  • 1 bu fresh basil, chopped
  • 1 bu fresh cilantro, chopped
  • 2 handfuls mung bean sprouts
  • Dressing
  • 2 medium Medjool dates, pitted
  • 1/4 cup raw cashews, soaked in hot water for 1 hour
  • 1 (3/4") piece fresh ginger, peeled, and chopped
  • 1 clove garlic, chopped
  • 1 jalapeno, seeded and chopped
  • Juice of 2 limes
  • 2 Tbsp reduced sodium soy sauce or tamari
  • 1/4 cup chopped roasted and salted cashews, for garnish
DIRECTIONS:

To make salad, using a vegetable peeler, peel cucumber into ribbons and put in a big bowl. Add cabbage, bell pepper, and green onions to bowl, and toss to combine.

Cut off both ends of grapefruit and lime. Place one cut end on a cutting board. With a sharp chef’s knife, follow contour of skin, cutting from top of fruit to base. Continue to turn fruit, removing skin to reveal flesh. Turn over and cut any white pith that may still be attached to flesh. Using a paring knife, cut down one side of each membrane, cutting a “v” between membranes to release segment from membrane. Continue to release each segment. Squeeze remaining juice from membrane into bowl with vegetables. Discard membrane. Repeat with remaining fruit.

Add basil, cilantro, and bean sprouts to bowl and toss to combine. Refrigerate.

To make the dressing, in a blender, add all ingredients except cashews for garnish and 2/3 cup water, and puree until smooth. Remove salad from refrigerator, toss with dressing, and garnish with cashews.

Per 1 svg: cal.: 250; total fat: 10g (sat. fat: 2g); sodium: 520mg; total carb.: 35g; dietary fiber: 7g; sugar: 14g; protein: 10g