Rating5/5 (from 1 ratings)5
3/4 cup meat from one Thai young coconut
1/2 cup fresh coconut water
1/2 cup pineapple chunks (fresh or frozen)
1 tablespoon fresh ginger
1/4 to 1/2 tablespoon red chili flakes (or to taste)
1 1/2 cups green cabbage
1 1/2 cups fresh spinach
1 large or 2 small bell peppers
1 daikon radish (peeled into noodles or spiralized)
4 scallions (sliced)
1/2 bunch, or to taste, fresh cilantro (chopped)
6 to 7 fresh basil leaves (chiffonade)
1 banana (sliced)
Handful of blueberries
1. Place all sauce ingredients in a Vita-Mix or blender and process until smooth (if you do not have a high-speed blender, you may wish to grate or mince the ginger first). Set aside.
2. Combine all vegetables in a large mixing bowl to mix evenly.
3. Arrange on serving plates and pour the sauce over the vegetables.
4 Garnish with the scallions, cilantro, basil, bananas, and blueberries. Serve.
Swellvegan's ThoughtsBy swellvegan
Fresh daikon, bell peppers, spinach, cabbage, and carrots covered in coconut-chili-pineapple sauce and garnished with herbs, scallions, and fresh fruit.
I made this salad out of a bunch of produce I had sitting in the fridge--I really liked this combination but I am sure other veggies and/or fruits would be delicious as well!
Print This Recipe (PDF)
Click the button below to download the printable PDF.