Coconut “Noodle” Salad

Chef Adam LeVoe shares his recipe
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Beer entrepreneur Tony Yanow is most recognized for his contributions to L.A.’s blossoming suds scene, but as a dedicated vegan he has also helped change the way many Angelenos look at meat- and dairy-free food. At the freshly opened Pub inside Yanow’s Golden Road Brewing, the menu is a mix of gastropub fare and inventive vegan dishes. Here, the Pub’s chef Adam Levoe shares his recipe for a classic Thai noodle salad that he tweaks by adding noodles made of coconut meat. Sure, it’s vegan and gluten-friendly, but it’s also plate-scrapingly delicious.

Coconut “Noodle” Salad

1 coconut, julienned (see note)
1 carrot, julienned
1 cucumber, julienned
1 bell pepper
2 cups shaved napa cabbage
1/4 bunch fresh cilantro
12 basil leaves, ripped
1 sprig tarragon
Almond chili dressing (to taste)
Spicy cashews (to taste)

Mix all ingredients, reserving spicy cashews for garnish.

Coconut preparation:  With a cleaver and using tongs to hold the coconut, as carefully as possible chop off the pointed end, pour out the water and drink (it’s delicious!). Then chop the coconut in half, scrape the meat from inside, clean off any husk, rinse and julienne.

Spicy Cashews
5 pounds cashews
1 cup maple syrup
3 tablespoons paprika
2 tablespoons chili powder
3 tablespoons cayenne
1/4 cup salt and pepper

Mix all ingredients, bake in oven at 350, rotate after 10 minutes, check every 7-10 minutes after that until nuts are nicely toasted

Almond Chili Dressing
2 cups almond butter
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon seasame oil
2 lemons, juiced
1 teaspoon garlic, minced
1 shallot, minced
2 serrano chiles, minced
1 teaspoon paprika
¼ teaspoon powdered ginger
cayenne (to taste)
salt and pepper (to taste)
water (to thin dressing to desired thickness)

Combine all ingredients in blender.