Raw Coconut-Mango Zucchini Noodles with Cashews
Try this Raw Coconut-Mango Zucchini Noodles with Cashews recipe
Try this Raw Coconut-Mango Zucchini Noodles with Cashews recipe
- salt and pepper to taste
- 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
- for the dressing:
- 1 can full-fat coconut milk refrigerated overnight or stored without shaking*
- flesh from 1 avocado
- 1/4 up freshly squeezed lime juice
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 18.4201432291667 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
Standard ingredient lists provide exact measurements for produce and pantry staples, yet they frequently omit the critical mechanical prep required to prevent raw vegetable dishes from turning watery. Uncooked squash releases excess moisture rapidly upon contact with salt, meaning timing governs the physical structure of this dish from the moment the dressing touches the ribbons.
- Refrigerate the canned coconut milk overnight without shaking to ensure the heavy fat separates completely from the liquid water below, yielding the dense half-cup required for a stable emulsion.
- Use a standard spiralizer with a medium noodle blade to produce uniform strands that hold dressings effectively without snapping under mechanical mixing.
- Process the avocado and lime juice alongside the chilled coconut cream for precisely forty-five seconds until the mixture reaches a velvety consistency free of green flecks.
- Incorporate the cubed mango and raw cashews at the final mixing stage to maintain textural contrast against the soft squash ribbons.
Proper blade selection ensures uniform strands while chilling the coconut milk guarantees a rich dressing base. Serving immediately prevents the salt from breaking down the squash cellular walls.
