Coconut Rainbow Salad
Fresh daikon, bell peppers, spinach, cabbage and carrots covered in coconut-chili-pineapple sauce and garnished with herbs, scallions, and fresh fruit. I made this salad out of a bunch of produce I had sitting in the fridge--I really liked this combination but I am sure other veggies and/or fruits would be delicious as well!
For the sauce:
Meat from one Thai young coconut (about 3/4 cup)
1/2 c fresh coconut water
1/2 c fresh or frozen pineapple chunks
1 knob fresh ginger (about 1 tbsp)
1/4-1/2 red chili flakes, or to taste
1 1/2 c green cabbaged, julienned
1 1/2 c fresh spinach, julienned
1 lg or 2 sm bell peppers, julienned
1 daikon radish, peeled into noodles or spiralized
2 carrots, julienned
4 scallions, sliced
1/2 bunch (or to taste) fresh cilantro, chopped
6-7 fresh basil leaves, chiffonade
1 banana, sliced
handful of blueberries
Place all sauce ingredients in Vita-Mix or blender and process until smooth (if you do not have a high-speed blender, you may wish to grate or mince the ginger first). Set aside.
Combine all vegetables in a large mixing bowl to mix evenly. Arrange on serving plates and pour the sauce over the vegetables. Garnish with the scallions, cilantro, basil, bananas and blueberries and serve.