Green Curry Salad

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Green Curry Salad
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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.

Yields: Serves 4


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 lime

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.

Recipe by
Alan Roettinger