Thai-style rice salad with parsnip, pineapple, ginger

The Thai-style rice salad with parsnip, pineapple and ginger looks very similar to a regular rice salad.

Vegan cooked food instead of raw food: Since both cashew nuts and soy sauce are used, we have declared this recipe as "Vegan cooked food" (see "Tips" for strict raw food).

Portion size: This dish is suitable as a starter or main course, depending on the portion size. We have set the size for a main course at 3 portions.

Nutrient profile: According to GDA guidelines, one portion covers more than twice the average daily requirement of vitamin C and over 100% of that of manganese and vitamin K. Copper and folic acid are almost completely covered. However, the ratio of omega-6 to omega-3 fatty acids is 44:1, which is significantly above the recommended range. The salt content is quite high at almost 40% of the daily requirement.

Parsnips: The roots, which are mainly harvested in winter, have a sweet and spicy taste, sometimes even bitter. They taste like carrots and celery and are also similar to parsley root, but milder. Parsnips not only stimulate the appetite, but also have a diuretic effect. Compared to carrots, parsnips contain a much higher content of fiber, potassium, protein and vitamin C.

Pineapple : Ripe pineapple has a fruity, sweet taste with a slightly sour note and is very juicy. Pineapple is also rich in vitamins (especially vitamin C) and contains a variety of minerals and enzymes, such as the protein-splitting enzyme bromelain.

Ginger: Ginger is aromatic and has a sharp, spicy taste that is due to the pungent compound gingerol, a substance with anti-carcinogenic and anti-inflammatory properties. As a cooking ingredient, ginger root is used in various forms, including fresh, dried and ground.

Cashew nuts: Hardly any other food contains as high a proportion of the essential amino acid tryptophan as cashew nuts. Tryptophan is an essential nutrient in the production of the neurotransmitter serotonin. Cashews, also called cashew nuts or simply cashews, are a good source of minerals such as magnesium and iron. However, the ratio of omega-6 to omega-3 fatty acids is very poor at 48:1.

Coriander: Opinions vary widely regarding the taste of coriander. Some people react to its intense, slightly soapy aroma with aversion or even nausea. According to statistics in Switzerland, 15% of all allergy sufferers are sensitive to coriander. In these cases, simply leave this ingredient out. However, it is precisely the coriander ingredient that gives the dish its exotic note. There is no alternative with a similar taste. Flat-leaf parsley, which looks similar, has a completely different taste.

Yvonne Zindler on ginger: Feel free to add a little more ginger to the dressing, it will enhance the Thai touch.

Strictly speaking, no raw food:

- Cashews: Cashew nuts or cashew kernels have practically always been heated, even if the packaging says "raw cashew kernels", which usually only indicates that the toxic cardol was deactivated using steam rather than a roasting process. We can only assume that the product is raw if the process is explained in detail and checked. You can find more information about this under the relevant ingredient.

- Soy sauce: During the manufacturing process, the soybeans are heated because green beans of all kinds contain the glycoprotein phasin, which is toxic to humans. Heating processes (cooking, roasting, etc.) destroy phasin and thus make soybeans and products made from them, such as soy sauce, tofu, miso or tempeh, edible for humans. This means that even unpasteurized soy products are no longer actually raw food, but merely cooked food that has been "revived" through fermentation.

Health: For health reasons, we have created an alternative recipe with variations in the ingredients. Please read the link behind this motivation: Vegans often eat unhealthily. Avoidable nutritional errors.