Rating5/5 (from 1 ratings)5
1 cup YOUNG COCONUT WATER
1 tablespoon CHICK PEA MISO
2 tablespoon SESAME OIL
1 BABY BOK CHOY, CUT INTO THIN STRIPS
1 HANDFUL OF MATCHSTICK CARROTS
1 FLESH OF 1 YOUNG COCONUT, CUT INTO THIN STRIPS
Mix the Coconut Water, Miso and Sesame Oil ina blender. Put the coconut noodles, bok choy and carrots into a bowl. Pour dressing over and let sit for a little while. I let mine come to room temperature – i just don’t like cold veggies. Just before eating, sprinkle with some raw sesame seeds. I’m sure this would be good with a little cayenne mixed in or some lime juice… I just haven’t experimented with it much.
Carrie6292's ThoughtsBy carrie6292
Light and Refreshing! The Young Coconut serves as a “noodle”... very colorful! Enjoy.
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