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?

Neapolitan Bars

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

Fresh Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Raw Berry Pie

Brighten up your next summer picnic with this raw berry pie.
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 »