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.
April 12, 2010
Serves: 6
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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:
- 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.
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