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Raw Coconut-Mango Zucchini Noodles with Cashews

Prep Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • For the noodles:
  • 3 medium-to-large zucchinis Blade C, noodles trimmed
  • 3/4 cup roughly chopped raw cashews
  • 1 cup cubed mango
  • 1.5 tablespoons unsweetened coconut flakes I used Bob's Red Mill Unsweetened Coconut Flakes
  • For the dressing:
  • 1 can full-fat coconut milk refrigerated overnight or stored without shaking*
  • 1/4 cup freshly squeezed lime juice
  • flesh from 1 avocado
  • salt and pepper to taste

Instructions

  • Open the can of coconut milk and carefully scoop out a half of a cup of the creamy top portion of the coconut milk. Reserve the rest of the can for future use or discard.
  • Add that half cup into a food processor, along with the rest of the ingredients for the dressing. Pulse until creamy. Taste and adjust to your preferences.
  • In a large mixing bowl, toss together the zucchini noodles with the dressing until the noodles are completely coated in the dressing. Fold in the cashews and mangoes and toss again.
  • Divide onto plates and garnish with about 2 teaspoons of coconut flakes per plate.