This salad gets its inspiration from pad Thai. Unlike pad Thai, though, you’ll notice there aren’t any noodles here — instead, ribbons of zucchini and carrot take their place. I make this salad all year round: In autumn and winter I swap the basil for more coriander and the courgette for celeriac or parsnip.
Use a vegetable peeler to peel the courgettes and carrots into ribbons and place them in a big bowl — it's okay to leave a little bit of the middle behind for the sake of your fingers. Shred the cabbage finely, slice the red pepper and spring onions as finely as you can, and add to the bowl; set aside.
Use a knife and cut the peel from the grapefruit and limes. Cut out all the segments from both, leaving the pith and membrane behind. Place the segments in a medium bowl and mash them up so you are left with little juicy jewels of lime and grapefruit. Add to the bowl or vegetables.
Coarsely chop the basil and coriander. Add all the basil, 1/2 the coriander, and all the bean sprouts to the bowl of vegetables. (This can refrigerated for up to 1 day.)
When ready to serve, make the dressing by putting all the ingredients in a blender and blending until just thick enough to coat and hold onto the vegetables. If it's too thick, thin with a little more water. Pour the dressing over the salad and toss to combine. Top with the crushed cashews and remaining coriander. This salad is best eaten immediately.
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