Ingredients
1 cup
green cabbage (shredded) 1 cup
zucchini (shredded) 1 cup
young coconut (shredded ) 1⁄2 cup
red pepper (julienne-cut) 1
scallion (bias-cut ) 1⁄2 cup
cherry tomatoes (cut in half) 40
Thai basil leaves 2 tablespoons
cilantro (chopped) 1 cup
coconut milk 1⁄2 cup
raw almond butter 1 teaspoon
jalapeno pepper (minced) 1 tablespoon
ginger (minced) 2 tablespoons
tamari 1 teaspoon
red miso 1 teaspoon
garlic (minced) 2 teaspoons
dates (chopped) 1⁄8 teaspoon
cayenne pepperYields:
Instructions
Combine all shredded and chopped vegetables in a bowl. Prepare dressing in a food processor and mix into vegetable ‘noodles’. (Recipe #870)