4 medium to large cucumbers
1/2 cup cashews, soaked until soft, rinsed and drained
1 young Thai coconut, flesh from (about 1 cup and save the water)
4 limes, juice and zest from
1/4 cup coconut water (from above coconut)
1 teaspoon raw chili garlic sauce
1 teaspoon fresh grated ginger
2 teaspoons cumin
2 tablespoons black sesame seeds
4 scallions (green onions) thinly sliced
Himalayan salt (I use 4 grinds or 1/4 teaspoon)
1. Slice cucumbers into noodles (see instructions above). Set two of the cores aside to add to the dressing. See pictures above for directions. Set noodles in strainer to let excess water drain.
2. Place two cucumber cores, cashews, coconut, lime juice (not zest), coconut water, chili garlic sauce and cumin into a high speed blender and blend until smooth.
3. Stir in zest, black sesame seeds and onions. Pour over noodles and mix well.