Winter salad with red cabbage & poimelo Thai style

This spicy winter salad with red cabbage and pomelo in Thai style is easy to make, exotically tasty and healthy.

Not strictly raw: Due to the soy sauce, coconut blossom sugar and Brazil nuts, this salad is not strictly raw. However, due to the small amount of these ingredients in relation to the rest, we have classified this dish as raw. By omitting or replacing them (e.g. raw date syrup instead of palm sugar), you can make it a completely raw dish.

Quantity: The stated quantity for 2 people is sufficient for a main course for 2 or a starter for 4.

Nutrient profile: According to GDA guidelines, one portion of this dish covers almost twice the daily requirement of vitamin C. Vitamin K is 100% covered, vitamin A and selenium 90% covered. The ratio of omega-6 to omega-3 fatty acids is 4:1, below the maximum recommended ratio of 5:1.
You can find further information on this topic at the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Red cabbage: Red cabbage, also known as blue cabbage, blue cabbage and red cabbage. It is a particularly aromatic relative of white cabbage. It differs from white cabbage mainly in its red color and sweet taste. Its head is somewhat smaller and firmer. Red cabbage is rich in vitamin C, iron and minerals.

Carrots and carotenes: Carrots are popular as a low-calorie raw food and are known primarily for their high carotene content. Carotenes are fat-soluble, secondary plant substances. While the cancer-protective effects of beta-carotenes in humans are the starting point of many debates, there is agreement regarding their cell-protective effect as antioxidants.

Pomelo: Pomelo is a cross between pomelo and grapefruit and originally comes from Israel. The flesh ranges from whitish to orange-red. Its taste is sweet and sour and not as bitter as pomelo or grapefruit. As a rule, the redder the flesh, the sweeter the fruit, although the color of the outer peel does not correlate with the color of the flesh. The color of the outer peel also has no influence on the ripeness of the fruit, as they are simply different subspecies. Since pomelos do not ripen, they should be eaten relatively quickly. The pomelo is becoming increasingly popular with consumers due to its high vitamin content. Around 200 - 300 g of the fruit is enough to cover your daily requirement of vitamin C. If you eat a whole fruit, you will also cover your requirement of vitamin B₂ and vitamin B₆. The pomelo is also rich in important minerals such as potassium, calcium (calcium) and magnesium. It also contains iron, zinc and copper.

Coriander: Opinions vary widely regarding the taste of coriander (see alternative preparation).

Red cabbage: Caution: the red pigment in red cabbage, anthocyanin, stains easily.

Salt and oil: We have deliberately left out oil for health reasons and reduced salt by using low-salt soy sauce. However, since salt requirements vary from individual to individual and depending on habits, you decide for yourself whether and how much salt you need. You can find more information on this topic in the book we describe in detail: "Salt Sugar Fat" by Michael Moss.

Pomelo: You peel pomelos like oranges. Although the outer peel is much thicker than other citrus fruits, it is relatively easy to peel off. To remove the flesh, first remove the thick outer peel. Then break the pomelo in half. To do this, press your thumbs into the opening of the citrus fruit from above and use a little force to split it in half. By scoring the white inner, firm skin that covers the flesh, you score it on the inside. You can then easily peel the skin off towards the outside and remove the flesh. Although the pomelo is juicy, unlike when filleting oranges, no fruit juice comes out.
Caution should be exercised when consuming pomelo in combination with medication, as, as with grapefruit, interactions can occur. This is due to the fact that the breakdown products of the ingredients functionally limit certain liver enzymes that are important for the breakdown of certain active ingredients.

You can optionally leave out the palm sugar altogether. In that case, use a little less lime juice. Alternatively, you can use another sweetener, such as rice syrup, instead of the palm sugar. However, the palm sugar in particular gives it a pleasant malty taste that goes very well with the salad.

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 the coriander that gives the dish its exotic note. There is no alternative that tastes similar. Flat-leaf parsley, although it looks similar, has a completely different taste.
Alternatively (or in addition) you can use Horapa (Thai basil). Although it tastes completely different, it also goes well with the salad. 15 g of the intensely flavored herb is enough for 2 portions.