Crunchy Coconut Curry Vegetable Salad

Jill Keb with Plant Life Journey Retreats

Looking for the healing power of crunchy, colorful veggies in a delectably delicious coconut curry sauce? We were! Let your food processor do the heavy lifting to prep your veggies for this one! All the veggies are optional to what you have on hand or what you like.

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Prep Time 30

Course Lunch, Main Course, Salad, Side Dish

Cuisine American, Indian

Equipment

Food Processor
Blender

Ingredients

Grating Blade

2 zucchini use the amount you like for all the veggies
3 carrots

Slicing blade

1/4 red cabbage
3 stalks celery

S Blade

1/4 cup cilantro bunch, rinsed
1 handful fresh mint optional

Use a knife for these

1 red pepper, diced
4 green onions, sliced thin and include white and green parts diced sweet vidalia onion also works well
1/2 cup mung bean sprouts (rinse if not pre-rinsed) these should be ready to use as is, from produce section

Sauce Ingredients

1 sm. knob fresh ginger
1 can lite coconut milk
2-3 Tbsp nut butter of choice
1 lime, juiced
1 Tbsp tamari, soy sauce or coconut aminos
2 tsp curry powder
1/2 tsp cumin
salt and pepper to taste

Instructions

Use the blades as recommended or not, or experiment with your machine.
Dump everything above the sauce list into a big bowl after prepping.
Blend all the sauce ingredients well, stir and adjust seasonings. Enjoy!

Keyword carrot, carrots, cilantro, curry, Dates, chocolate, nut butter, pistachios, lite coconut milk, mint, mung bean sprouts, red cabbage, red pepper, zucchini

Crunchy Coconut Curry Vegetable Salad