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Thai Grapefruit Salad and Cashews Recipe

Grapefruit Salad And Cashews

This lively and fresh Thai grapefruit salad and cashews make a beautiful and delicious addition to your table.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad
Servings 4


  • 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)


  • 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.
Keyword Thai Grapefruit Salad and Cashews Recipe and Ingredients