Asian Noodle Salad With Sesame Vinaigrette (Raw Vegan)
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
7 cups
- Serves:
- 4
ingredients
-
Salad
- 354.88 ml shredded green cabbage
- 354.88 ml shredded napa cabbage
- 236.59 ml shredded red cabbage
- 236.59 ml sliced baby bok choy
- 236.59 ml mung bean sprouts
- 236.59 ml coconut meat (meat from one coconut sliced into thin noodles, ok if less than 1 cup)
- 59.14 ml cilantro
- 59.14 ml hemp seeds
-
Dressing
- 59.14 ml cold pressed sesame oil
- 29.58 ml agave nectar
- 1 large garlic clove, minced
- 4.92 ml toasted sesame oil
- 1 red Thai peppers, minced
- 4.92 ml minced ginger
- 4.92 ml himalayan crystal salt
directions
- Chop up all your salad ingredients. To get the coconut noodles: Open up a YOUNG coconut and then using a spoon scrap the meat away from the nut and try to keep it in one piece. Once you have it all seperated dump it out and slice it up (this technique is a bit difficult and may take some practice - the thickness of the meat should also be decent so it doesn't fall apart). Place everything into large bowl.
- Wisk all the dressing ingredients together and pour over top of the salad. Toss a bit & enjoy!
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RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p>
<p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>