Coconut Thai Noodle Salad

Name: Coconut Thai Noodle Salad
Prep time: PTM
Ingredients: One Package Rice Stick Noodle; u00bd tablespoon coconut oil; u00bd cup Coconut Manna/Butter; 1 can 400 ml coconut milk; Juice of 1 lime; 2 tablespoon tamari; 1 tablespoon coconut sugar; 1 tablespoon ginger, grated; 1 red pepper, cut in matchsticks; 1 cup carrots, cut into matchsticks; u00bd cup cilantro chopped (or more if you like cilantro); 3 green onion chopped; u00bc raw cashews (optional)

By admin Dinner, Lacto-Ovo Vegetarian, Light Meal, Party dairy free, gluten free, Sugar Free, vegan

June 28, 2016

This noodle salad is great to bring along to a BBQ. Serve with some grilled meat or add some baked tofu - YUM!

Directions

1Cook noodles according to package instructions, stir in coconut oil to help the noodles not be too sticky

2Heat coconut manna, coconut milk, lime, tamari, ginger and coconut sugar in medium saucepan, stir until well blended, remove from heat, let cool until it is warm not hot

3Prepare red pepper, carrots, cilantro and green onion.

4Toss all ingredients together in large bowl. I like to use my hands to make sure it is all well combined.

5Garnish with more cilantro, green onion, cashews and lime wedges.

6Serve at room temperature

Ingredients

One Package Rice Stick Noodle

½ tablespoon coconut oil

½ cup Coconut Manna/Butter

1 can 400 ml coconut milk

Juice of 1 lime

2 tablespoon tamari

1 tablespoon coconut sugar

1 tablespoon ginger, grated

1 red pepper, cut in matchsticks

1 cup carrots, cut into matchsticks

½ cup cilantro chopped (or more if you like cilantro)

3 green onion chopped

¼ raw cashews (optional)

00:00