Green Curry Salad
With its bright tastes and crunchy textures, this is a crowd-pleaser. Just beware: it has to be eaten right away, so whatever you do, don’t add the dressing until just before you’re ready to serve.
1 bunch watercress
8 ounces mung bean sprouts
1/4 head green or Savoy cabbage, thinly sliced (about 1 1/2 cups)
3 stalks celery, sliced thinly on a diagonal
1 carrot, grated
1/2 cup packed fresh basil leaves
5 T brown rice vinegar
4 T flax oil
4 cloves garlic
1 T Thai green curry
1 tsp sea salt
1/2 cup toasted cashews, lightly crushed
Combine the watercress, bean sprouts, cabbage, celery and carrot in a large bowl.
Carefully peel the zest from the lime with a vegetable peeler, as thinly as possible, and place in a blender. Squeeze the lime juice into the blender and add the basil, vinegar, flax oil, garlic, green curry and salt. Process for about 1 minute, or until smooth. Pour the dressing over the vegetables in the bowl and toss. Divide among 4 plates, top with the crushed cashews and serve at once.