Raw Vegan Thai Coconut Curry Zoodles

This bright dish is so refreshing and bursting with color and flavor. No cooking required - you can enjoy this cold noodle dish for a quick and easy, super healthy lunch or dinner! Had so much fun arranging these vibrant plates with my dear friend Melissa Glassire, hope you can enjoy sharing with someone special too!

 Raw Vegan Thai Coconut Curry Zoodles
by Sarah Farsh December 17, 2016 - serves 6
  • coconut curry dressing: 
    • 2 fresh young coconuts - the water and the meat
    • 1 cup raw cashews, soaked for at least 2 hours in water
    • 6 prunes or 2 dates
    • 2 tsp maple syrup or agave
    • 2 tsp Thai Kitchen's Green Thai Curry Paste 
    • 1 fresh lime - juiced
    • 6 - 8 cloves fresh garlic
    • 1/2 shallot
    • 1" piece of fresh ginger
    • 1 tsp pink himalayan sea salt
    • 1/2 tsp fresh ground black pepper
    • 1/2" piece fresh lemon grass
  • 2 organic zucchinis per person, spiralizer into thick pasta shape using a spiralizer (12 for 6 people)
  • garnish: fresh basil, cilantro, shallots chopped, red chili pepper, crushed peanuts, fresh lime, sirracha, lemon grass
In VitaMix or high powered blender, blend all coconut curry dressing ingredients together until really smooth. Plate each of your servings with a nice size pile of fresh zucchini noodles, top with coconut curry dressing and all of the garnishes. Enjoy!


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