2 young coconuts
1 cup freshly squeezed orange juice
1 cup raw tahini
1 Tbs Nama Shoyu
6 pitted dates, soaked for 10-15 min
1 tsp raw agave nectar
1/4 in slice fresh ginger
1 cup snow peas
2 cups chopped bok choy (I increased this from 1/2 cup)
2 cups chopped chinese cabbage (I increased this from 1/2 cup)
1/3 cup raw seseme seeds
Cut open the coconuts, pour out the coconut water (save it for another recipe), and scrape out the coconut meat. Slice the coconut meat into noodle strips and set aside.
Place the orange juice, tahini, Nama Shoyu, dates, agave nectar, and ginger in a blenderr, and process until smooth.
Combine the coconut noodles, snow peas, bok choy, and Chinese cabbage ina serving bowl. Add the blended ingredients and mix well. Top with the sesame seeds.
This salad is yummy! I usually make it before a trip because it's a salad that doesn't wilt and will keep in a cooler for a couple days. Eating the fresh coconut in it reminds me of Maui. During our last visit there in Sept., 2009, we found a raw food deli that had a delicious salad with fresh coconut noodles in it just like the ones in this recipe. They also had a really wonderful raw pizza that I availed myself of a couple times while there :-)
From "Alive in 5" by Angela Elliott