This dish is amazing! I made it up a few weeks ago. It’s great and delicious served with Nori sheets or on top of zucchini spaghetti
1 baby coconut
1 cup coconut water, drained
4 tablespoon almond butter
1 tablespoon curry
1 clove garlic
dash hot pepper flakes
1 cup red cabbage
½ cup green cabbage
1 cup mung beans
Take 1 baby coconut stab 2 holes in the top and drain the coconut water into a measuring cup.
When fully drained break open the coconut and scoop out the inside.
Make sure to wash the coconut flesh completely but do not soak!
1 baby coconut should have at least 1 1/2 cups of water inside.
Drink half a cup ,tastes great! Use the remainder to create your sauce.
MIX into coconut water
4 tbsp almond butter
1 tbsp curry
1 lrg clove garlic
salt + pepper to taste
1 tsp hot pepper flakes or to taste
-cut coconut meat into long thin strips
-cut 3 carrots into long thin strips
-cut 1/2 cup green cabbage into thin strips
-cut 1 cup purple cabbage into thin strips
- add 1 cup sprouted mung beans
-cut 1 quarter of a red onion as thin as possible
-add 1 large avocado cut into thin strips
pour sauce over your creation in a large bowl
put into the fridge for at least 1 hour to marinate.