In this instructional video segment, the presenter demonstrates how to prepare two nutrient‑dense detox salads suitable for dinner. The first is a Thai green papaya salad featuring thinly sliced papaya, carrot, mango, tomato, and coriander, tossed with a peanut‑lemon‑jaggery dressing blended from raw peanuts, lemon juice, green chili, rock salt, jaggery, and water. The second salad combines steamed broccoli, beans, peas, and spinach, served with a cheesy cashew dressing made from soaked cashews, bell pepper, lemon juice, salt, and green chili. Throughout, the presenter emphasizes raw‑food principles—advocating minimal cooking, mandatory soaking of nuts and seeds, and the option to enjoy the vegetables without dressing. The segment concludes with an invitation for viewers to recreate the salads and share photos of their results.
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The fourth salad we're making is this yummy Thai papaya salad. You will need one green papaya, one carrot, one mango, two tomatoes, and half a cup of coriander. Peel off the skin from your papaya. Cut it into thin layers. I'm using a mandolin to do this, but you can simply use a kitchen knife if you don't have a mandolin. Combine them all together. Next, to prepare the peanut dressing, you will need two tablespoons of raw peanuts, one tablespoon of lemon juice. A small piece of green chili, 1/2 teaspoon of rock salt, 1 tablespoon of jaggery, and 1/8 cup of water. Blend until well combined. The peanuts in this dressing go wonderfully with the salad. Add in your fresh coriander. This salad is really good. Okay, time for the last salad, the broccoli bean salad. The ingredients we're using are 1 cup of 1 broccoli, 2 cups of beans, and a small handful of spinach. Separate the broccoli into florets, chop the beans and the spinach, then steam the broccoli, beans, and peas together. Once they're soft, combine them with the spinach. To prepare the cheesy cashew dressing, blend together 1/2 cup of cashews soaked for at least 6 hours. Do not ever use nuts and seeds without soaking them. You'll also need 1 cup of roughly chopped bell pepper, 1 tablespoon of lemon juice, half a teaspoon of salt, and one fourth of a small green chilli. As usual, blend it all up and pour the dressing over your veggies. Combine well, and there you go. Now you must have noticed that we've cooked a lot of our vegetables for this salad. You must realize that cooking vegetables is an exception, not the norm. Try to avoid cooking as much as possible. This salad tastes equally good without the dressing, so it's up to you. Well, so I hope you've enjoyed these salads. When you recreate them, and I know that you will because they're super delicious, don't forget to send me pictures.
