Grapefruit Salad And Cashews
This lively and fresh Thai grapefruit salad and cashews make a beautiful and delicious addition to your table.
Ingredients
- Pink or Red Grapefruit
- 4 tbsp Line Juice (From 3 Limes)
- 1/4 Small red cabbage (200g), finely shredded
- 2 Medium carrots (200g), peeled and julienned
- 1/2 Iceberg lettuce (200g), finely shredded
- 25 g Fresh Thai basil leaves picked and torn
- 1 tbsp Salt
- 1 Clove of garlic, crushed
- 2 Bird’s-eye chilies, very finely chopped
- 2 tbsp Sugar (For Taste)
- 1 tbsp Light soy sauce
- 2 tbsp Rapeseed oil
- 50 g Unsalted cashews, roughly chopped
- 30 g Crispy fried onions (shop-bought)
Instructions
- Place the grapefruit on the chopping board and cut a third off the end. 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.
- Peel the other two-third of the grapefruit, cut s the flesh into segments, and place in a large mixing bowl.
- Add the cabbage, carrots, lettuce, and all but a handful of the basil leaves and mix. Mix it again after adding the salk into it and set set aside while you make the dressing.
- Pound the garlic, chilies, 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.
- Tip: If your pestle and motor is large enough, add the oil and mix. If not, decant the dressing to a bowl, then add oil and whisk to combine.
- Pour the dressing over the salad, mix well, then tip on to a platter or into a salad bowl.
- Finally, top with the remaining basil leaves, the chopped cashews, and the crispy fried onions, and serve immediately.