Raw Coconut Curry Mango Salad

Want some spicy sweet? Here you go gorgeous!!

This is the perfect side dish to serve with Raw Coconut Curry with Zucchini Pasta! The sauce makes enough for both dishes.

Raw Coconut Curry Mango Salad

Serves 2-3
e.g. These muffins have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.


  • 1 young coconut
  • 1/4 cup raw cashews (soaked; approximately one hour)
  • 1/4 cup raw almond butter or peanut butter
  • 1/2 tablespoon curry
  • 1 teaspoon sea salt
  • 1/2 teaspoon sriracha (asian chili pepper sauce with the rooster on it)
  • 1 bunch organic romaine lettuce (chopped)
  • 1 mango (chopped)
  • 1 organic sweet red pepper (juilianne)


Step 1
Open your coconut then drain the juice and carve out about 1 cup of raw coconut. Here is a tutorial how to get coconut water, http://crunchyliving.net/how-to-get-fresh-coconut-water/ ... as far as opening the coconut; find the seam and hit it repeatedly with a hammer till it cracks. Use a grapefruit or paring knife to crave out the meat. Put the coconut meat and water aside.
Step 2
Time to make our dressing. In your food processor blend together the coconut water (all of the water you got from the coconut), coconut meat, nut butter, soaked raw cashews, curry and salt. Blend till it has the appearance of a lovely sauce.
Step 3
Toss together the veggies, mango and some of the dressing. You can store the remaining in the refrigerator for about 3-5 days. Enjoy!

What is your favorite salad dressing?


About me

Micheale is the foodie nerd behind Crunchy Living. Crunchy Living is an eceletic mix of green living, 100% vegan and raw vegan recipes, oodles of love & seeking wellness everyday! 100% Vegan, Raw and Plant-based recipes.


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Reply June 3, 2013

Thank you for selecting this recipe for your blog ... Love & Gratitude Micheale

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