What's Cooking?

Raw Coconut Mango Pad Thai

These fresh, raw veggie noodles are tossed with rich coconut.

Serves 6

What You Need:

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

What You Do:

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

More What's Cooking?

Marinated Kale Salad

This fresh, healthy salad is a favorite of VegNews’ staffers.
Read More »

Mushroom Miso Soup

Combined with seaweed, dried mushrooms create an umami-filled, flavorful soup.
Read More »

Neapolitan Bars

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

Chocolate Sugar Cookies with Candy Cane Frosting

These incredible cookies won VegNews' first-ever Holiday Cookie Contest.
Read More »

Stuffed Maple Tofu

Served with apple-cranberry chutney, this stack makes a gorgeous Thanksgiving centerpiece.
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 »