Recipe Directions

Marinade the vegetables (except carrot) in the vinegar, agave nectar, 1 T sea salt, Nama Shoyu and crushed red pepper overnight.
Toss noodles, vegetables and 1 T olive oil, 1 T sesame oil and salt together until well coated. Top with carrot.
Please note: Not a raw ingredient.

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Opps.. I mean son

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OMG... this has got to be the best raw dish I've had yet. My non raw saw ate it and liked it as well. I had this 2 nights in a row.. I'm in love..lol

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I'm sure you could.

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do you think i could substitute apple cider vinegar for the black rice vinegar since it isnt raw?

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Now that I am *in love* with this recipe, I can't find any young coconuts!!!!! UGH!

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OH MY GOODNESS!!! My son and I just ate this for lunch and it was *DELICIOUS*!!!! I can't believe it was raw!!! Thank you SO MUCH for sharing this recipe! This is something I can put in his lunch box during the school year! =)
I put too much red pepper in, but it was still good (and it got my son to drink more water!). I added some sliced baby bok choy to our bowls when it was time to eat, so we could have a little crunch. I will definitely be making this again and again!!!

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I'm not familar with brown coconut meat. Is it a firmer meat? I'm curious to know. If you don't mind, try it out and let me know how it turns out.

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if i cant find young coconut where i live, cani sub brown coconut meat instead and just make the noodles thinner?

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Thank you! From what I heard it was very good. I'm doing a juice feast so I didn't try it. If there are Asian markets near you, they should carry young coconuts. Try out the recipe and tell me what you think.

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This looks really good! I haven't been able to find a baby coconut even at whole foods but when I do I will try this. The "noodles" look so real!

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