Asian Noodle Salad With Sesame Vinaigrette (Raw Vegan)

My absolute favorite salad! The coconut noodles are genius and so delicious in this! No need to be exact in any measurements. This recipe comes from Vanessa Sherwood at Gliving.com.

• Ready In: 20 mins
• Serves: 4
• Yields: 7 cups

Ingredients

• Salad

• 1 1⁄2 cups  shredded green cabbage
• 1 1⁄2 cups  shredded napa cabbage
• 1  cup  shredded red cabbage
• 1  cup  sliced baby bok choy
• 1  cup mung bean sprouts
• 1  cup coconut meat (meat from one coconut sliced into thin noodles, ok if less than 1 cup)
• 1⁄4 cup cilantro
• 1⁄4 cup  hemp seeds

• Dressing

• 1⁄4 cup  cold pressed  sesame oil
• 2  tablespoons  agave nectar
• 1  large garlic clove, minced
• 1  teaspoon  toasted sesame oil
• 1  red  Thai peppers, minced
• 1  teaspoon  minced ginger
• 1  teaspoon  himalayan crystal salt

Directions

1. 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.
2. Wisk all the dressing ingredients together and pour over top of the salad. Toss a bit & enjoy!