RAW STIR-FRY
Prep 25 mins | Serves 4
4 large zucchinis, cut into zoodles 2 large carrots, julienned 200 g snow peas, julienned 2 cups finely shredded red cabbage 1 cup coconut flakes, toasted 400 g sashimi-grade salmon, cubed Roasted cashews, coriander, to serve DRESSING
¹/3 cup coconut milk 2 tbsps Double Pagoda Premium Virgin Coconut Oil ¼ cup fresh lime juice 2 tbsps fish sauce 2 tbsps palm sugar 2 long red chillies, deseeded, finely chopped 1 tbsp grated fresh ginger In a large bowl, combine zucchini, carrot, snow peas, cabbage and coconut flakes.
› DRESSING In a jug, combine all ingredients. Mix well.
› Pour dressing over vegetables, tossing to coat evenly. Serve topped with salmon, cashews and coriander.
COCONUT PUNCH
Add a splash of nutty goodness into…