Raw Coconut Mango Pad Thai

Depending on your preference, avocado can be substituted for coconut. Both will impart a rich, creamy texture and a good dose of healthy fats.

Serves 6

What You Need:

  • 3 cups mango, peeled and seeded 
  • 3 cups soft young coconut (or substitute firm avocado) 
  • 3 cups cucumber, seeded 
  • 3 tablespoons lime juice
  • 1/2 teaspoon Celtic salt
  • 3 red jalapeno peppers, finely julienned
  • 6 leaves of mint, cut into long fine strips
  • 1/2 pound arugula (garnish)
  • 1 tablespoon sesame seeds (garnish)

What You Do:

  1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles. Combine the remaining ingredients and toss gently with the noodles. To serve, arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

Click here for more delicious recipes:
Thai Vegetable Curry
Coconut Curry Biscuits
Vegetarian "Fish" Sauce

 Comments

More Recipes

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
Read More »

Chocolate Chip Cookie Dough Mini-Muffins

The classic cookie gets a healthy makeover with these muffins.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »