Rating5/5 (from 1 ratings)5
For the sauce:
Meat from one Thai young coconut (about 3/4 cup)
1/2 c fresh coconut water
1/2 c fresh or frozen pineapple chunks
1 knob fresh ginger (about 1 tbsp)
1/4-1/2 red chili flakes, or to taste
1 1/2 c green cabbaged, julienned
1 1/2 c fresh spinach, julienned
1 lg or 2 sm bell peppers, julienned
1 daikon radish, peeled into noodles or spiralized
2 carrots, julienned
4 scallions, sliced
1/2 bunch (or to taste) fresh cilantro, chopped
6-7 fresh basil leaves, chiffonade
1 banana, sliced
handful of blueberries
Place all sauce ingredients in 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.
Combine all vegetables in a large mixing bowl to mix evenly. Arrange on serving plates and pour the sauce over the vegetables. Garnish with the scallions, cilantro, basil, bananas and blueberries and 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!
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