Having spent the last 3 weeks in Thailand, I've been reminded of the amazing flavours of coconut, sesame, ginger, lemon grass and kaffir lime.
You have to try this incredible sauce with veggies and coconut noodles - what could be simpler for a succulent afternoon nibble!?
MAKES 2 TO 4 SERVINGS
3 cups coconut water
1 ⁄2 tablespoon Nama Shoyu soy sauce or tamari
1 ⁄2 teaspoon Celtic sea salt
1 tablespoon sesame oil
Juice of 1 lime
1 ⁄2 tablespoon cloves garlic
1 tablespoon fresh ginger
1 tablespoon lemon grass (optional)
2 red capsicums, thinly sliced on a mandoline
2 medium carrots, cut into matchstick slices
2 pieces baby bok choy, finely chopped
Meat of 1 or 2 coconuts, sliced into long, thin strips like noodles
In a blender, combine the coconut water, soy sauce, salt, sesame oil, garlic, ginger, and lemon grass. Blend on high until liquefied.
Pour mixture over the raw vegetables and coconut strips. Simple, fast and bursting with flavour! Perfect for a morning or afternoon snack, or entree.
You have to try this incredible sauce with veggies and coconut noodles - what could be simpler for a succulent afternoon nibble!?
MAKES 2 TO 4 SERVINGS
3 cups coconut water
1 ⁄2 tablespoon Nama Shoyu soy sauce or tamari
1 ⁄2 teaspoon Celtic sea salt
1 tablespoon sesame oil
Juice of 1 lime
1 ⁄2 tablespoon cloves garlic
1 tablespoon fresh ginger
1 tablespoon lemon grass (optional)
2 red capsicums, thinly sliced on a mandoline
2 medium carrots, cut into matchstick slices
2 pieces baby bok choy, finely chopped
Meat of 1 or 2 coconuts, sliced into long, thin strips like noodles
In a blender, combine the coconut water, soy sauce, salt, sesame oil, garlic, ginger, and lemon grass. Blend on high until liquefied.
Pour mixture over the raw vegetables and coconut strips. Simple, fast and bursting with flavour! Perfect for a morning or afternoon snack, or entree.
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