Thai Citrus Crunch Salad

By January 3, 2024January 19th, 2024Recipes, The Power of Cooking

Cold-fighting, nourishing and bright! This raw citrus salad is perfect for winding down in the kitchen after the holidays, while fortifying your body as we head into the new year. It requires no stove-top or oven, but packs a punch with only a handful of immune-boosting ingredients including grapefruit, Thai basil, chili and honey. We’ve super-charged this salad by adding  nutritional power-houses ginger and turmeric, which are great for reducing inflammation and promoting circulation.


Prep Time: 20 mins | Serves 4

Notes: gluten-free, no-bake




3 zucchini

3 medium carrots, peeled

½ white cabbage

1 red bell pepper, deseeded

2 scallions

2 pink grapefruits (or a mix of 1 orange and 1 lemon)

1 lime

Small bunch fresh basil (use Thai basil if you can find it, but regular basil is fine)

Large bunch fresh cilantro

2 large handfuls bean sprouts (if you can’t find bean sprouts, use 1 green apple, cut into matchsticks)



1 Tbsp honey

¼ cup olive oil

1-inch piece fresh ginger, peeled

¼ tsp turmeric powder

1 clove of garlic

1 red chili, deseeded and finely chopped

2 limes, juiced

2 Tbsp soy sauce



  1. Use a vegetable peeler to peel the zucchini and carrots into long ribbons and place them in a large bowl. Shred the cabbage finely (using a sharp knife or a mandolin) and add to the bowl. Slice the bell pepper into thin strips, and slice the scallions as thin as you can. Add everything to the bowl and mix well with your hands.
  2. Use a small sharp knife to cut the peel from the grapefruit and lime, working from the top to the bottom. Being very careful, use the knife to cut out all the segments from both, leaving the pith and membrane behind. Add the segments to the large bowl. 
  3. Roughly chop the basil and cilantro, and add to the large bowl, along with the bean sprouts. The salad will keep well in the fridge for up to three days before you dress it. 
  4. Make the dressing. Add all the ingredients to a blender and blend until you have a loose dressing that will coat the vegetables, adding a little water if necessary. 
  5. Pour the dressing over the salad and mix well. Serve immediately. 


Ingredient Substitutions
Pink grapefruit Any grapefruit
Thai basil Regular basil, or a mix of cilantro & mint
Bean Sprouts Green apple, cut into matchsticks
Soy Sauce Tamari soy sauce, if gluten free