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Young Coconut Pad Thai with Lime Twist1. Mix all of the following ingredients together in food processor or blender.
1/2 tsp. tamarind paste mixed in 2 T. water (optional)
1 1/2 T. maple syrup
2 T. Namu Shoyu
2 cloves garlic minced
5 - 10 fresh mint leaves
1 1/2 tsp. Minced serrano pepper
(or use an anaheim for a milder taste)
(you can use dried red pepper flakes if you can't find fresh pepper)
1 T olive oil
1/4 tsp. sea salt
2. Julien the following into thin strips:
1 green zucchini
1 yellow zucchini
2 large carrots
1 red, 1 orange, and 1 yellow bell pepper
3 cups coconut meat
1 large or 2 small green apples leaving skins on
1 cup purple cabbage sliced paper thin
1 small serrano thinly sliced
Small bunch of cilantro
1 cup bean sprouts
3. Place all julienned veggies in a large bowl.
4. Add thinly sliced purple cabbage.
5. Wash cilantro and pat dry. Pull leaves from stem and add whole leaves into the cut up veggies.
6. Add bean sprouts into bowl of veggies.
7. Toss the veggies with the Tamarind Sauce and let marinate.
8. Season to taste.
9. Combine the following Chili Lime Sauce ingredients in a blender and add more coconut water for a
smoother thinner
sauce if desired.
1/2 cup raw almond butter
1 1/2 tsp. grated ginger juice, skin and all1/4 cup coconut water (add more if necessary)
1 T. Namu shoyu
1 Thai dragon chile pepper or pepper of choice
3 T. lime juice
2 cloves garlic
1 T. maple syrup or agave
10. Carefully remove the outside leaves of a purple cabbage trying to keep the leaves intact without
tearing. Arrange purple cabbage leaves, like bowls around the outer edges of a huge platter
(a turkey platter works well for this).
Let the smaller edge of the cabbage leaves face in towards the center of the platter. Scoop the
marinated veggies into the center of the platter and on the bottom half of the cabbage leaves.
11. Top with black sesame seeds and ground cashews or macadamia nuts. Use lime wedges around
the edges of the marinated veggies, sitting inside the cabbage leaves. The lime color looks really
pretty on the purple cabbage leaves.
Option: Decorate with day lillies!
