Food From 4th: Mixed Raw Vegetables and Cashew Nuts

Food‘This is one of my favourite salads,’ says chef John Hardwick, ‘really fresh and light with a good kick from the dressing. It has evolved in the farm kitchens over many years, and it is the one that people most request the recipe for. It was first introduced by Kuttiya, our Thai chef, based on the classic noodle dish, pad thai, but without the noodles, and it has been endlessly played around with, changed and added to, according to what is best from the market garden. Because the whole idea is that the strips of vegetables should resemble noodles, this is one of the few dishes on the kitchen’s menu that is quite showy, since we used a Japanese turning mandolin to shred the carrots and beetroot into curls.’

The only criteria is that all the raw vegetables must be crunchy, so things like kohlrabi, mixed beansprouts, fresh, firm cucumber and radishes can all be added. The salad doesn’t need salt and pepper, as the soy sauces provides saltiness, and the chilli gives peppery heat.


Ingredients Screen Shot 2015-01-15 at 16.47.25

3 medium carrots

3 raw medium beetroots

¼ of a small red cabbage

¼ of a small white cabbage

1 small red pepper, deseeded and finely sliced

½ a medium red onion, finely sliced

1 small bunch of fresh mint, leaves roughly chopped

1 small bunch of fresh coriander, leaves only

25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped


For the soy, chilli and ginger dressing:

100ml dark soy sauce

100 clear honey

Juice of 4 large limes

1 tablespoon caster sugar

2 cloves of garlic, crushed and finely chopped

1 hot red chilli pepper, deseeded and finely chopped

75g cashew nuts



A Love for FoodThis recipe appears in ‘A Love for Food’

If you have a go at cooking any of our FoodFrom4th recipes, we’d love to know. Tweet us at @4thEstateBooks and use the hashtag #FoodFrom4th

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